Mushroom and ham lasagne for one

Ingredients

For 1 serving

• Egg pasta60 g
• Button mushrooms150 g
• Cooked ham30 g
• Reduced-fat milk120 ml
• All-purpose flour10 g
• Butter5 g
• Parmigiano Reggiano15 g
• Garlic1 clove
• Saltto taste

Contains: gluten, lactose, eggs,

In season: September – December

Method

1. Preheat the oven to 190 °C (conventional). Clean the button mushrooms with a damp cloth, trim the earthy base of the stalks and slice them thinly; peel and crush the garlic.
2. Put the mushrooms and garlic in a non-stick pan over medium-high heat with a pinch of salt and sauté for 6 minutes, stirring, until they have released their water and turned golden; discard the garlic.
3. Make the béchamel: melt the butter in a small pan over low heat, add the flour and stir for 1 minute, then pour in the milk a little at a time, whisking; season with salt and cook for 4–5 minutes, until it coats the spoon.
4. Bring a small pan of salted water to the boil and blanch the egg pasta sheets for one minute; drain and lay them on a tea towel. Cut the cooked ham into strips.
5. Spread a spoonful of béchamel in the cocotte, then layer pasta sheet, béchamel, mushrooms, ham and grated Parmigiano Reggiano, finishing with béchamel and Parmigiano.
6. Bake at 190 °C for 25 minutes, until the top is golden; rest for 5 minutes before serving.