White lasagne

In a pan over low heat mix the butter, a little bit of oil, the finely chopped garlic, dry oregano and basil and cook for about 2 minutes.

Add the flour while continuously stirring and cook for 3 more minutes.

Next, add the chicken stock and milk and bring the mixture to the boil.

Finally, add the mozzarella and cook until it is completely melted, season to taste and set aside.

In a bowl, mix the ricotta, fresh spinach, grated provolone and season with salt and pepper. Mix well until you get a paste. Set aside.

In an oven-safe tray prepare the lasagna following these steps until the tray is full. First add the cream, then the lasagna sheets and finally, the ricotta and provolone paste. Do this until the tray is full (3 or 4 layers).

In the last layer, add fresh spinach, Parma ham, a little bit of the mozzarella cream and cover it with grated parmesan before putting it in the oven.

Bake for 12 minutes at 180ºC and grill until golden brown.

Gallo egg lasagne sheets|2 garlic cloves|5 g of ground basil|5 g of dried oregano|40 g of white flour|150 ml of chicken broth|150 ml of whole milk|100 g of fresh mozzarella, grated|100 g of parmesan cheese|150 g of fresh ricotta|100 g of provolone cheese, grated|100 g of fresh spinach|80 g of sliced Parma ham|60 g of butter|Oil to taste|Salt to taste|Pepper to taste|