Preparation of lasagne with pesto, cooked ham and cheese

• Let’s start by preparing everything we will need. Begin with the pesto (click on the ingredient to see the method and recipe), then make the béchamel.

  BÉCHAMEL WITHOUT THERMOMIX: Heat the milk in a small saucepan. In another saucepan, melt the butter over low heat, add the flour and whisk vigorously by hand. When the mixture takes on a slightly toasted color, remove from heat and add the hot milk in a thin stream, continuing to whisk. Add a pinch of salt and nutmeg, then continue cooking over medium-high heat, stirring for about ten minutes or until you reach the desired consistency. Once ready, stir in the prepared pesto.

• BÉCHAMEL WITH THERMOMIX: Put the milk, flour, oil, black pepper, nutmeg and salt into the bowl. Cook for 12 minutes at 194°F, speed 4. Once ready, stir in the prepared pesto.

• When everything is ready, take your baking dish and spread a little pesto cream on the base, then start with the first layer of pasta, more cream (1), the cooked ham (2), the cheese (3) and continue like this until the last layer, where you will put only the cream and plenty of grated Parmesan.

  

• BAKING: Bake in a preheated oven at 392°F (static) for 30-40 minutes covered with aluminum foil. Towards the end, you can remove the foil and let it brown lightly. Remove carefully, cut into pieces and serve.

• 🍽️ Useful variations
  With potatoes and green beans (more Ligurian version): add boiled diced potatoes and chopped green beans between the layers.
  Lighter: use ricotta instead of béchamel (ricotta + a little milk + pesto).
  Vegetarian: omit the ham and add grilled zucchini or sautéed baby spinach.