Mastro Bechamel Lasagna

Prep Time: 20mins
Cook Time: 45mins
Serving Size: 6
Mastro Bechamel Lasagna

Tip: You can substitute any Mastro®  dry cured meat in this dish or spice it up and use Mastro Hot Calabrese instead!


  • 1 package of Mastro® Salami with Prosciutto
  • 1/2 cup butter
  • 2 cloves garlic minced
  • 1 tbsp dried basil
  • 1 tbsp fresh oregano torn
  • 1/2 teaspoon salt + pepper
  • 1/2 cup flour
  • 2 cups milk
  • 2 1/4 cups vegetable broth
  • 1 cup shredded mozzarella cheese
  • 1 1/2 cup parmesan cheese grated (reserve 1 cup for the top layer)
  • 2 cups firm ricotta
  • 1 1/2 cups shredded gruyere cheese
  • 1 package frozen spinach thawed and drained
  • 1 package fresh lasagna sheet
  • 1 tbsp fresh thyme chopped


  1. Preheat the oven to 350 degrees F. Grease a 9x13 inch pan.
  2. Melt the butter in a medium saucepan. Add the garlic, basil, oregano, salt, and pepper and cook until fragrant. Whisk in the flour and cook for about 1 minute.
  3. Add the milk and broth. Bring to a boil and stir for 2 minutes. Remove from heat and stir in the mozzarella cheese and 1/2 cup of parmesan cheese. Stir until the cheese is melted and the sauce is smooth. Set the cheese sauce aside.
  4. In a medium bowl combine the ricotta, gruyere, and spinach.
  5. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with a lasagna sheet. Spread each layer with the ricotta cheese mixture, 1/4 cup of the cheese sauce and slices of Mastro® Salami with Prosciutto. Continue this process until your pan is full.
  6. Pour the remaining cheese sauce over top. Top with 1 cup of parmesan cheese and arrange the remaining Salami with Prosciutto on top.
  7. Garnish with fresh thyme and bake uncovered for 45 minutes or until the top has browned a bit. Let stand 25 minutes before serving.

Products used in this Recipe

Related Recipes