Lasagne Mastro à la béchamel


  • 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


  • 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.

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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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It's a beautiful long weekend to be enjoying charcuterie on the patio! 🇨🇦❤️

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!
Perfect for summer weather, the delicate flavour of Canada's #1 Trusted Prosciutto brand, San Daniele®, pairs well with Mozzarella to create an Italian-inspired, Caprese sandwich. 

Tag a friend you'll make these with to bring on a picnic this summer 👇

Here's what you'll need for this elevated picnic sandwich:
- Ciabatta bread
- Prosciutto
- Summer tomatoes
- Fresh basil
- Mozzarella
- Olive Oil

Get the full recipe in our bio.
The best way to celebrate all the fathers and father-figures this year? With the ultimate sandwich + burger combo, of course! Add slices of melt-in-your-mouth San Daniele® Prosciutto alongside Dad's favourite toppings for an incredible Father's Day burger 🍔
Create perfect sandwiches made of our finest Mastro and San Daniele deli meats. This summer bring tradition home to craft your savory sandwiches like never before!

Learn more at the link in our bio!
Only biting this Mastro® Genoa Salami and mozzarella sandwich is more satisfying than the cheese pull ❤️

Peppery, robust genoa salami pairs well with soft mozzarella - but will you pick hot or mild salami? Tell us in the comments 👇
We've found you the salad of the summer, thanks to Audrey from @satisfingspoonful! Fresh melon, delectable melt-in-your-mouth taste of San Daniele® Prosciutto, luxurious little bites of bocconcini - and can you believe this comes together in under 15 minutes? 

Follow Audrey's recipe at the link in our bio to make this stunning salad soon 🥗🤩
Patio charcuterie season is here! What spring flavours will you serve on your boards? Tell us in the comments, or post a photo and tag us for a chance to be featured ✨
Try this elevated take on the pizza rolls of childhood 🍕 

Our recipe for pinwheels uses puff pastry, mozzarella, and Mastro® Hot Calabrese Salami for bold, spicy flavour! You can always change out the cheese and switch out the salami for endless combinations to serve this summer. Get the recipe at the link in our bio.
@homechefkyle serves up this easy-to-make restaurant-quality plate! Starring fresh melon and San Daniele® Prosciutto, these sweet and salty flavours go together perfectly with a few other simple ingredients! 

Save this recipe to come back to to serve all summer long 🍈🥓

Here's Chef Kyle's recipe for this crudo plate:

- 100g of prosciutto
- 2 cups of diced cantaloupe or honeydew (or both)
- 1 tbsp extra virgin olive oil
- Ground black pepper
- A few leaves of fresh basil
- 1/2 cup shaved pecorino or parmesan

Simply layer all the ingredients on a plate and serve with toasted sourdough or fresh focaccia!
Bite-sized appetizers are just what your long weekend celebrations need! 🎇 Colourful baby bell peppers, filled with a mix of blue cheese and Mastro® Genoa Salami, are a quick and delicious addition to the barbecue menu. We've got an easy recipe for you to follow at the link in our bio.

Share with a friend who would love these!