2 cups of grated mozzarella cheese (200 g)
200 g of lasagna sheets, ready-made
200 g of prosciutto, thinly sliced
White sauce
2 cups of milk
1/4 cup of cornstarch
1/2 teaspoon of salt
a pinch of nutmeg
Tomato sauce
1/2 cup of water
1 can of peeled tomatoes (400 g)
3 slices of bacon, diced
2 tablets of chicken broth concentrate (24 g)
Acessory
Refrigerator: 19 x 31 cm
2 cups of grated mozzarella cheese (200 g)
200 g of lasagna sheets, ready-made
200 g of prosciutto, thinly sliced
White sauce
2 cups of milk
1/4 cup of cornstarch
1/2 teaspoon of salt
a pinch of nutmeg
Tomato sauce
1/2 cup of water
1 can of peeled tomatoes (400 g)
3 slices of bacon, diced
2 tablets of chicken broth concentrate (24 g)
Acessory
Refrigerator: 19 x 31 cm
White sauce
In a pan, combine all the ingredients and cook over medium heat, stirring constantly, for about 5 minutes or until the sauce thickens slightly. Reserve
Tomato sauce
In a blender, blend all the ingredients until smooth
Achieve the desired temperature in the oven and reserve
Maintenance
Spread one-third of the tomato sauce at the bottom of the refrigerator
Cover with half of the lasagna sheets
Top with another third of the tomato sauce
Cover with half of the prosciutto, sprinkle with one-third of the mozzarella cheese, and top with half of the white sauce
Repeat the sequence of layers starting from the lasagna sheets, sprinkling with mozzarella cheese at the end
Cover with aluminum foil
Bake for 30 minutes or until the filling is tender.
