About this recipe:Scamorza is an Italian cheese with a mild smoky flavour. It replaces mozzarella in this delicious lasagne. You can also replace the ham with prosciutto if you prefer.
For the bechamel sauce
70g plain flour
salt and pepper, to taste
1 teaspoon nutmeg
For the lasagne
12 fresh or pre-cooked lasagne sheets (about 300g)
300g smoked Scamorza, thinly sliced
150g ham or proscuitto, chopped
200g grated Parmesan cheese
1 handful breadcrumbs
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Method Prep:20min › Cook:40min › Ready in:1hr
In a saucepan over medium heat melt the butter and stir in the flour. Mix vigorously with a whisk so that no lumps are formed. Pour in the milk and cook over medium heat until it thickens enough to coat the back of a spoon. Stir occasionally with a whisk to avoid lumps. Season with salt, pepper and nutmeg. Remove sauce from heat and set aside.
To assemble and cook lasagne:
Preheat oven to 180 C / Gas 4.
Use a ladle to pour a thin layer of bechamel sauce over the bottom of a 20x30cm baking dish. Lay 3 lasagne sheets side by side on top and cover with more bechamel sauce. Add a layer of Scamorza cheese, then ham, then Parmesan (about a third of each). Repeat the layers finishing with bechamel sauce and an even layer of grated Parmesan mixed with breadcrumbs on top.
Bake in preheated oven for 30-35 minutes, half the time on the bottom shelf, then on the upper shelf. The lasagne should lookpuffed up and be golden brown on top.
Remove from oven; cover with foil and let stand for 30 minutes before slicing and serving.
If you are using bought fresh lasagne sheets, cook in a large pot with salted boiling water for 1 minute. Drain the lasagne sheets and pass quickly under cold water to stop the cooking process. Lay them on a tea towel and pat dry. If you are using dried lasagne sheets, follow the cooking time indicated on the packet.