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June’s Ham Lasagna

June’s Ham Lasagna

Recipe Book: Yves' Recipe Book

Noodles & Pasta

Ingredients

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Cooking for
4 people

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Preparation


1

Mushroom Sauce:

2

Heat oil and butter in a saucepan, add the onion and sauté for 2 minutes. Add the wine, tomatoes, bring to a boil, and simmer for 20 minutes, stirring occasionally; the liquid should be evaporated.

3

Add the mushrooms, garlic, herbs, and cook for 7 minutes. Season with salt and pepper.

4

Bechamel Sauce:

5

In a saucepan, combine the milk, carrot, onion, peppercorns, and bay leaf. Slowly bring to a boil. Let it cool, then strain through a sieve.

6

Melt the butter in a saucepan, add and stir the flour for 1 minute, then gradually incorporate the milk. Bring to a boil and stir for 2 minutes. Season with salt and pepper.

7

Pasta:

8

Cook the lasagna noodles al dente. Drain and cool them under cold water, then drain well.

9

Assembly:

10

Arrange a layer of lasagna on the bottom of a buttered baking dish. Spread some mushroom sauce on top, then some bechamel sauce, some ham, and some artichoke hearts. Repeat this alternation until all ingredients are used. (Finish with a layer on top of the pasta??) Sprinkle with Parmesan and bake for 20 to 25 minutes at 400°F.

11

Serve immediately.

Recipe By

Recipe By

Yves Asselin

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