Lasagna with Parma ham
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2 oz oil of dried tomatoes
2 large onions, in rings
3 cloves of garlic, finely chopped
5 dried tomatoes, finely chopped
2 oz flour
1 tbsp mixed herbs
1/2 pint milk, cold
1 fl oz chicken stock, cold
2 tbsp olive oil
1 lb fresh or dried lasagna sheets
1 courgette, very thinly sliced
8 oz mozzarella, thinly sliced
8 oz Parma ham, thinly sliced
4 large beefsteak tomatoes, sliced
8 oz Parmesan cheese, grated
pepper and salt

Lasagne met parmaham

1 Preheat the oven to 360°C.
2 First prepare the sauce. Heat the tomato oil in a spacious pan. Add the onions, garlic and dried tomatoes and sauté these in the oil for a few minutes.
3 Dust the flour and sprinkle the mixed herbs over it and stir it evenly across the pan with a wooden spoon.
4 Pour the milk and the stock into the pan. Bring to the boil slowly by stirring al the time. Season with pepper and salt.
5 Leave the sauce to simmer for a minute and take it from the gas.
6 Grease a casserole with oil and cover its base with lasagna sheets.
7 Spread half of the sauce over these and add another layer of lasagna sheets. Then add the courgette slices and the mozzarella slices, and a layer of Parma ham and the tomatoes.
8 Add another layer of lasagna sheets and the remaining half of the sauce. Finally, sprinkle a generous quantity of Parmesan cheese over the lasagna.
9 Fry the lasagna in the oven for 45 minutes.

Serve with a salad of ruccola, salad tomatoes and balsamic dressing.