Lasagna with Dry Cured Ham and Macal Bacon, wit...

Lasagna with Dry Cured Ham and Macal Bacon, with spinach sauce



3 cloves of garlic 3 tablespoons
(soup) of oil
2 bunches (only the leaves) of chopped spinach, salt to taste

Spinach Sauce

1 chopped onion (small), 1 cup
(tsp) of wheat flour
1 / 2 teaspoon (tsp) of margarine (100g)
1 / 2 liter of milk
100 g chopped gorgonzola, salt to taste
1 package of lasagna 500 g of Macal ham and sliced into thin strips and cut in half
250g of Macal bacon
fried diced, 1 package of grated Parmesan cheese (50g)

Spinach Sauce

Saute the onion in margarine and flour.
Gradually add the milk stirring constantly until smooth.
Add the Gorgonzola cheese and mix well.
Add the spinach aside.
Season with salt (if needed).


In a large rectangular shape and high (30 x 43cm) form, spread the sauce on the bottom.
Cover with lasagne sheets and the sauce.
Spread the Macal ham and bacon .
Cover with the sauce.
Make layers of lasagna, sauce, ham, bacon, ending with sauce and lasagna sauce. Sprinkle with Parmesan cheese.
Cover with foil and bake (medium) for 45 minutes.
Remove the foil and cook for another 5 minutes to brown.
Remove from oven and let stand 5 minutes. See ham catalogue