500 g of fresh lasagna noodle dough
300 g of mozzarella cheese, cut into slices
300 g of cooked ham, cut into slices
4 tablespoons of grated Parmesan cheese
For the white sauce
2 tablespoons of butter
1 medium onion, finely chopped
1/2 cup of all-purpose flour
4 cups of milk
1/2 cup of grated Parmesan cheese
Salt and black pepper to taste
For the tomato sauce
1/4 cup of olive oil
1 large onion, finely chopped
3 cloves of garlic, minced
1/2 tablespoon of chopped fresh parsley
1/4 cup of tomato paste
2 kg of ripe tomatoes, diced
A sprig of rosemary
One chicken broth tablet
Salt and black pepper to taste
500 g of fresh lasagna noodle dough
300 g of mozzarella cheese, cut into slices
300 g of cooked ham, cut into slices
4 tablespoons of grated Parmesan cheese
For the white sauce
2 tablespoons of butter
1 medium onion, finely chopped
1/2 cup of all-purpose flour
4 cups of milk
1/2 cup of grated Parmesan cheese
Salt and black pepper to taste
For the tomato sauce
1/4 cup of olive oil
1 large onion, finely chopped
3 cloves of garlic, minced
1/2 tablespoon of chopped fresh parsley
1/4 cup of tomato paste
2 kg of ripe tomatoes, diced
A sprig of rosemary
One chicken broth tablet
Salt and black pepper to taste
In a large pot with plenty of boiling salted water and a little olive oil, add the lasagna noodles gradually and cook until al dente
Remove the lasagna noodles with a skimmer and place them in a baking dish with cold water to prevent sticking, before assembling the dish
Prepare the white sauce: In a pan melt the butter, add the onion and cook until golden
Add the flour and stir until lightly browned
Gradually add the milk, stirring constantly to prevent lumps
Season with salt and black pepper
Cook the mixture over low heat, stirring constantly, until it thickens slightly
Remove from heat and reserve
Prepare the tomato sauce: In a pan heat the olive oil and cook the onion and garlic until golden
Add the parsley and stir
Add the tomato paste and stir
Gradually add the diced tomatoes, rosemary, chicken broth tablet, salt, and black pepper
Season with salt and black pepper
Simmer over low heat for 25 minutes
Check the seasoning
Remove the rosemary sprig, blend the sauce in a blender, then strain it through a fine-mesh sieve. Reserve
To assemble the lasagna: Drain the lasagna noodles and arrange them in two aluminum pans suitable for freezing, measuring 17 x 25 cm
Alternate layers of noodle dough, tomato sauce, ham, noodle dough, white sauce, mozzarella cheese
Finish with the tomato sauce and sprinkle with grated Parmesan cheese
Let it cool, then seal and place in the freezer
Divide into two portions each containing 6 servings
Approximate calories per serving: 524
Note: To defrost, transfer the lasagna from the freezer to the refrigerator and let it thaw for one day before reheating
Preheat the oven to medium temperature without covering.
