White Lasagna

Method

1. 1

   Clean the mushrooms with a damp cloth, without washing, and slice. Sauté in a pan with oil and a clove of garlic over a high heat until all the liquid has evaporated. Season with salt, pepper and parsley.

2. 2

   Dice the ham and add it to the mushrooms for a minute, just to flavour it.

3. 3

   Make a soft béchamel: melt the butter, add the flour, stir for a minute and pour in the hot milk a little at a time, stirring all the while. It should stay looser than usual, as here it acts as the sauce.

4. 4

   Season with salt and nutmeg and, off the heat, stir in half the parmesan.

5. 5

   Assemble: béchamel on the bottom, pasta, mushrooms and ham, pieces of fiordilatte, more béchamel and parmesan. Repeat for five layers.

6. 6

   Finish with béchamel and all the remaining parmesan: without the red of tomato, the golden crust gives the colour.

7. 7

   Bake at 180°C for 35–40 minutes, the last 5 under the grill. Rest for 15 minutes before cutting.