Lasagna with ham and spinach

To prepare lasagna with ham and spinach, start with the spinach. Place them in a pan with a drizzle of oil 1 and a pinch of salt, stir 2, and let them wilt over medium-low heat for a few minutes 3.

Transfer them to a colander to remove excess liquid 4. In the same pan, sauté oil, garlic, and chili 5, then add the spinach 6.

Saute for a few minutes to flavor them, then transfer them to a bowl 7. Now focus on the béchamel: in a saucepan, pour the butter 8 and let it melt, then add the flour 9 and mix quickly.

Then pour the cold milk in a stream while continuing to stir 10 until it thickens. Add plenty of grated nutmeg 11 and a pinch of salt 12.

Mix well 13 and remove the béchamel from the heat. Now assemble the lasagna, using a baking dish measuring 12x8 inches: place some béchamel on the bottom 14, then lay 3 egg sheets and cover with more béchamel 15.

Spread it well with the back of a spoon 16, then add the spinach 17 and place the slices of cooked ham on top 18. Add some mozzarella and grated Parmesan cheese 18.

Continue with a layer of lasagna, more béchamel, spinach 19, ham 20, mozzarella, and grated Parmesan cheese 21.

Continue alternating the ingredients in this way until you get 5 layers. The last layer should consist of pasta sheets and plenty of béchamel 23. Spread it well with the back of the spoon. Cut the remaining cooked ham into strips 24.

Distribute the ham strips over the béchamel 25, then add a little more mozzarella and grated Parmesan cheese 26. Bake in a preheated oven at 430°F for 20-25 minutes, positioning the pan on the lowest rack for the first 15 minutes and on the highest rack for the remaining 10. Remove from the oven and serve your lasagna with ham and spinach 27!