Preparation of White Lasagna with Spinach and Béchamel Sauce

• Pour the frozen spinach into a pan and cook them slowly until they thaw and release their water, about 10 minutes. At the end of cooking, add salt, then sauté in the pan for a few minutes with a clove of garlic and olive oil.
  

• For the preparation of the béchamel sauce, take a small pot, melt the butter, then add the flour and work for a few minutes off the stove, forming a golden mixture called the roux, which is the base for thickening the béchamel. Put it back on the stove; the longer you toast it slowly, the more it takes on that golden color that enhances the flavor of the cream.

• Gradually add the milk, mix well with a whisk to avoid lumps, then add the salt and nutmeg, and continue to work with the whisk until it thickens. The béchamel should not be too thick, but rather creamy and liquid.

• When all the ingredients are ready, take a baking dish and assemble the lasagna.
  Put a few tablespoons of béchamel on the bottom of the dish, lay out a layer of lasagna sheets, cover again with more béchamel and grated cheese.
  Find here the video recipe for béchamel!

• Add a layer of spinach, provola cheese, and ham pieces, then cover with more lasagna sheets.
  Continue forming layers until all ingredients are used up. The lasagna’s height also depends on the size of the baking dish; if it’s small, the layers will be much higher.

  

• COOKING
  Finish the lasagna with a layer of béchamel and Grana Padano, then transfer the baking dish to a preheated oven at 392°F.
  Bake the lasagna by lowering the temperature to 356°F for about 30 minutes, adjusting based on your oven’s power and the layers you’ve made.

• Continue cooking until the cheese melts, forming a light golden crust. When the lasagna is well-cooked and golden, remove it from the oven, let it set a bit before portioning and serving.

•