With the Emmental and Ham Stuffed Nests, you can make a great impression on any occasion, be it important events, or simply treat yourself to a truly delicious dish. Here I used store-bought lasagna, but if you prefer to make it yourself, you can find the recipe at this link.

Difficulty: Easy
Cost: Cheap
Preparation time: 40 Minutes
Portions: 32 nests, 4/5 people
Cooking methods: Oven
Cuisine: Italian

Ingredients

1.4 oz all-purpose flour
2 tbsp butter
3.5 oz ricotta
2 cups milk
2 tbsp Parmigiano Reggiano DOP (grated)
3 pinches fine salt
16 egg lasagna sheets (16 rectangles measuring approximately 6.3×3.15 inches, about 9.9 oz)
2 tsp coarse salt
10.6 oz cooked ham
7 oz emmental cheese (sliced)
to taste Parmigiano Reggiano DOP (grated)
to taste butter
to taste breadcrumbs

Preparation

Prepare the béchamel sauce by placing the butter and flour in a pot, once combined add the milk, ricotta, Parmesan, and salt, and mix with a whisk to eliminate all lumps. Continue for a few minutes until the sauce has slightly thickened. Let cool slightly.
In a pot, place plenty of water and once it boils, add the coarse salt and the lasagna sheets in two or three batches to prevent them from sticking. Boil for three or four minutes, then remove them from the pot and lay them on a clean towel.
Spread a tablespoon of béchamel on each lasagna sheet, avoiding the edges. On top, place a slice of ham and then two slices of Emmental. You will have leftover béchamel which you will use later.
Roll up the lasagna sheet, not too tightly.
Cut the rolled lasagna sheet in half.
Butter a baking dish with a diameter of 10 inches and sprinkle with breadcrumbs. Arrange the small nests next to each other (you will have 32).
Cover each nest with some of the leftover béchamel and sprinkle with grated Parmesan. Bake at 356°F for about 35 minutes on the second rack from the bottom.