La Quercia Prosciutto Americano Lasagne

• tomato sauce As needed commerical red, have warmed and ready*
• lasagna noodles As needed, drained well
• 12 ounces La Quercia Prosciutto Americano cut into small pieces
• 2 ounces butter
• 3 tablespoons flour
• 2 cups milk
• 1/2 teaspoon salt
• 2 pounds spinach or a mixture of Swiss Chard & Spinach, drained well and minced in very fine pieces
• 3 cups ricotta cheese or more, high quality
• 2 eggs each
• 1 cup parmigiano Reggiano
• salt
• pepper

1. 1. In sauce pot, melt butter on low heat.
2. 2. Add flour and mix well to combine, cook for 1-2 minutes stirring as needed.
3. 3. Add milk and bring to a boil. Cook too thicken approximately 5 minutes.
4. 1. In a mixing bowl, combine all ingredients and fold together well.
5. 1. Place a thin layer of white sauce and tomato sauce on the bottom of an oven proof baking dish then place a layer of the lasagna pasta in the dish
6. 2. Place a layer of prosciutto over the pasta, then a half to 3/4 of an inch of the ricotta filling over the prosciutto, and then tomato sauce, then prosciutto, then lasagna pasta, then prosciutto, then ricotta filling, etc. Continue till you fill the pan
7. 3. Top with a layer of pasta covered with a nice pattern of white sauce and red sauce and sprinkle with grated Parmigiano Reggiano
8. 4. Bake at 400 degrees for 45 minutes. The dish should be thoroughly hot and slightly golden on top. Enjoy!

tomato sauce, lasagna noodles, americano, butter, flour, milk, salt, ricotta cheese, eggs, parmigiano reggiano, salt, pepper

Taken from www.yummly.com/recipe/La-Quercia-Prosciutto-Americano-Lasagne-2255156 (may not work)