Lasagne Mastro à la béchamel

INGREDIENTS

  • 1 emballage de salami avec prosciutto Mastro
  • 1/2 tasse de beurre
  • 2 gousses d’ail hachées
  • 1 c. à table de basilic séché
  • 1 c. à table d’origan frais déchiré
  • 1/2 c. à thé de sel et de poivre
  • 1/2 tasse de farine
  • 2 tasses de lait
  • 2 1/4 tasses de bouillon de légumes
  • 1 tasse de fromage mozzarella râpé
  • 1 1/2 tasse de fromage parmesan râpé (réserver 1 tasse pour la couche supérieure)
  • 2 tasses de fromage ricotta ferme
  • 1 1/2 tasse de fromage gruyère râpé
  • 1 emballage d’épinards congelés, dégelés et égouttés
  • 1 emballage de feuilles de lasagne fraîches
  • 1 c. à table de thym frais

Directions

  • Préchauffer le four à 350 degrés F. Graisser un moule de 9 sur 13 pouces.
  • Faire fondre le beurre dans une casserole moyenne. Ajouter l’ail, le basilic, l’origan, le sel et le poivre et faire cuire jusqu’à ce que le mélange dégage une arôme. Incorporer la farine en fouettant et faire cuire pendant environ 1 minute.
  • Ajouter le lait et le bouillon. Porter à ébullition et remuer pendant 2 minutes. Retirer du feu et incorporer la mozzarella et 1/2 tasse de parmesan. Remuer jusqu’à ce que le fromage soit fondu et que la sauce soit lisse. Mettre la sauce au fromage de côté.
  • Dans un bol moyen, mélanger la ricotta, le gruyère et les épinards.
  • Étendre le quart de la sauce au fromage dans le fond du plat de cuisson préparé. Recouvrir d’une feuille de lasagne. Étendre sur chaque couche le mélange de fromage ricotta, 1/4 de tasse de sauce au fromage et des tranches de salami avec prosciutto Mastro. Continuer ainsi jusqu’à ce que le plat de cuisson soit plein.
  • Verser le reste de la sauce au fromage sur le dessus. Garnir d’une tasse de fromage parmesan et disposer le reste du salami avec prosciutto sur le dessus.
  • Garnir de thym frais et faire cuire à découvert pendant 45 minutes ou jusqu’à ce que le dessus soit un peu doré. Laisser reposer pendant 25 minutes avant de servir.

Products in this recipe


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Spend a little extra time on your lunch and make a Mortadella Melt! 😍

San Daniele® Mortadella is Canada’s #1 mortadella, with a delicious traditional taste! Fry your slices to a light crisp, while mustard and melted cheese add more layers of flavour to your new go-to lunch. 

Get the recipe for this delicious sandwich at the link in our bio and save this post for sandwich inspiration when you need it!

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How are you celebrating today? Tag us in photos of your Canada Day long weekend charcuterie spreads with Mastro® and San Daniele® for a chance to be featured!
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Tag a friend you'll make these with to bring on a picnic this summer 👇

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- Ciabatta bread
- Prosciutto
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Get the full recipe in our bio.
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Follow Audrey's recipe at the link in our bio to make this stunning salad soon 🥗🤩
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Save this recipe to come back to to serve all summer long 🍈🥓

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- 100g of prosciutto
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- 1 tbsp extra virgin olive oil
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