1/2 kg of lasagna pasta
For the sauce
750 ml of milk
50 g of parmesan cheese
50 g of fresh cheese
100 g of plate cheese
3 tablespoons of ricotta cheese
1 box of cream of milk (220g)
1 box of tomato sauce
200 g of prosciutto
200 g of mozzarella cheese, parmesan style for sprinkling
1/2 kg of lasagna pasta
For the sauce
750 ml of milk
50 g of parmesan cheese
50 g of fresh cheese
100 g of plate cheese
3 tablespoons of ricotta cheese
1 box of cream of milk (220g)
1 box of tomato sauce
200 g of prosciutto
200 g of mozzarella cheese, parmesan style for sprinkling
Cook the lasagna al dente and reserve
White sauce
In a pan, place the milk
Add the ricotta cheese, fresh cheese, plate cheese, and grated parmesan cheese
Mix until melted and smooth
Add the cream of milk and mix well. Reserve
To assemble
Spread a little tomato sauce at the bottom of a baking dish
Alternating layers, place lasagna sheets, white sauce, prosciutto, tomato sauce, mozzarella cheese, lasagna sheets, and white sauce
Finish with tomato sauce and parmesan cheese and bake in the oven
If desired, garnish with minced bell pepper seeds.
