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- Pasta bakes
Scamorza is an Italian cheese with a mild smoky flavour. You can also replace the ham with prosciutto if you prefer.
3 people made this
- For the bechamel sauce
- 70g butter
- 70g plain flour
- 700ml milk
- salt and pepper, to taste
- 1 teaspoon nutmeg
- For the lasagne
- 12 fresh or pre-cooked lasagne sheets (about 300g)
- 300g smoked Scamorza, thinly sliced
- 150g ham or proscuitto, chopped
- 200g grated Parmesan cheese
- 1 handful breadcrumbs
MethodPrep:20min ›Cook:40min ›Ready in:1hr
- In a saucepan over medium heat melt the butter and stir in the flour. Mix vigorously with a whisk so that no lumps are formed. Pour in the milk and cook over medium heat until it thickens enough to coat the back of a spoon. Stir occasionally with a whisk to avoid lumps. Season with salt, pepper and nutmeg. Remove sauce from heat and set aside.
- Preheat oven to 180 C / Gas 4.
- Use a ladle to pour a thin layer of bechamel sauce over the bottom of a 20x30cm baking dish. Lay 3 lasagne sheets side by side on top and cover with more bechamel sauce. Add a layer of Scamorza cheese, then ham, then Parmesan (about a third of each). Repeat the layers finishing with bechamel sauce and an even layer of grated Parmesan mixed with breadcrumbs on top.
- Bake in preheated oven for 30-35 minutes, half the time on the bottom shelf, then on the upper shelf. The lasagne should lookpuffed up and be golden brown on top.
- Remove from oven; cover with foil and let stand for 30 minutes before slicing and serving.
To assemble and cook lasagne:
If you are using bought fresh lasagne sheets, cook in a large pot with salted boiling water for 1 minute. Drain the lasagne sheets and pass quickly under cold water to stop the cooking process. Lay them on a tea towel and pat dry. If you are using dried lasagne sheets, follow the cooking time indicated on the packet.
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Scamorza Cheese Casserole
Brush an 8 x 13 x 2-inch deep casserole dish with extra virgin olive oil and set aside.
Crack the eggs into a large bowl and beat them with a whisk until foamy. Whisk in the milk, salt and pepper.
Lay the bread slices in a single layer on each of two rimmed baking sheets.
Divide and pour the egg mixture over the slices and allow them to soak and absorb the mixture.
Use a wide spatula to lift the bread slices and make a single layer of 7 slices in the casserole do not worry if there are gaps. Top with half of the salami and half of the cheese. Make a second layer like the first. Top with the last layer of bread and dot the top with the butter. Place a sheet of wax paper over the top and press it with your hands to compress the bread slices. Remove and discard the wax paper.
Bake for 40 to 45 minutes or until the top is nicely browned. Cut into squares and serve hot or at room temperature.
This recipe is featured on show 1824, Bread and Cheese Casseroles - Timballi di Pane e Formaggio.
Lasagne with cooked ham and white sauce
Traditional lasagne is given a new twist with the delicate flavour of a cooked ham filling.
|200 g sheets of egg pasta|
|200 g di prosciutto cotto Dolce Vita Montorsi|
|2 mozzarella cheese|
|1 lt milk|
|100 g flour|
|100 g butter|
|salt and pepper|
This recipe for lasagne with cooked ham will enable you to discover a quick and more delicately flavoured version than the traditional recipe you are already familiar with. Follow these instructions and, in a few minutes, you will be ready to serve the traditional dish Italians love to eat on special occasions, and then sit back and enjoy the praise. If you are short for time, you can use ready-made sheets of egg pasta which do not even need to be pre-boiled. Try this perfect Sunday lunch recipe!
- 2 tablespoons olive oil
- 1 large onion, chopped (1 cup)
- 4 stalks celery, thinly sliced (2 cups)
- 4 carrots, chopped (2 cups)
- 2 cloves garlic, minced
- 3 cups sliced cremini mushrooms or other small brown mushrooms (8 oz.)
- 2 cups cubed cooked ham
- 2 cups whipping cream
- 1 14.5 ounce can diced tomatoes with basil, garlic, and oregano
- ½ cup water
- ¼ cup dry red wine
- Salt and ground black pepper
- 1 cup grated Parmesan cheese
- 1 ½ cups shredded Swiss cheese (6 oz.)
- 12 no-boil lasagna noodles (7 to 8 oz.)
Preheat oven to 350 degree F. For sauce, in a 12-inch skillet or Dutch oven cook and stir onion, celery, carrots, and garlic, in hot oil over medium heat for 10 minutes until vegetables are just tender. Add mushrooms and ham. Cook, uncovered, for 10 minutes, stirring occasionally. Stir in cream, undrained tomatoes, water, and wine. Bring to boiling reduce heat. Simmer, uncovered, 5 minutes. Season to taste with salt and ground black pepper.
In a bowl combine cheeses. Spoon 1-1/2 cups of the sauce in a 3-quart rectangular baking dish. Sprinkle with 2/3 cup of the cheese mixture. Top with 4 lasagna noodles, overlapping as needed. Repeat twice. Spoon on remaining sauce and sprinkle with remaining cheese mixture. Cover tightly with foil. Bake about 50 minutes or until heated through and noodles are tender when pierced with a fork. Let stand, covered, 20 minutes before serving. Makes 12 servings.
Ham and Cheese Lasagna Roll Ups
This is ridiculously easy to make and with minimal ingredients used, happens to deliver big time flavor.
Can I use uncooked lasagna pasta?
Sure. If you use the boxed uncooked, version boil the lasagna pasta strips al dente per package instructions. Pat dry and then stuff and roll as per instructions.
How do I make Lasagna Roll Ups?
- I use fresh pasta sheets you can pick up in the refrigerated cheese and fresh pasta section of the market. I use ones that don’t need cooking and are ready to use.
- With some fresh deli sliced ham, fontina or provolone cheese you layer and roll up. Slice and put in a baking dish.
- Cream gets poured over, a sprinkling of nutmeg and cheese and in the oven it goes to bake.
For a recipe this easy, I love what ends up getting served on the table.
A delicate, warm and cheesy pasta filled with slices of ham and cheese all covered in a wonderful cream sauce that thickens as it reduces in the oven. The nutmeg nuance and cheesy goodness are too good to pass up.
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White lasagna with prosciutto and scamorza cheese
Preparing a tasty white lasagna with prosciutto and scamorza cheese is very easy. First, cook 250 grams of lasagna pasta in boiling salted water for a few minutes – adding the pasta a little at a time so that the lasagna do not stick together. Once cooked, start to assemble the pan in layers: one layer of lasagna followed by a layer of béchamel sauce (we recommend a total of 300 ml), a layer of cooked ham (you’ll need 200 grams in all) and finally, a layer with sliced or grated scamorza cheese. Before repeating the layers, add a little grated Parmigiano Reggiano cheese. Then start they layers all over again. Once the layers are finished, let the lasagna cook in the oven for about 45 minutes at 350°F (180°C) and you're finished! Serve and enjoy.
Ham and Swiss Lasagna Rolls
Lasagna is one of those dishes that are easy to put together and always a crowd favorite! Your traditional lasagna recipe is typically filled with creamy ricotta, tomato sauce and delicious mozzarella cheese, but I decided to change it up a bit.
For a twist on this traditional dish, I changed up the sauce and cheese and rolled them into lasagna rolls versus making a layered casserole. I basically made it into one mouth watering ham casserole recipe!
When it comes to the holidays, there always seems to be tons of leftovers even though everyone loads their plates up and eats their share. This Ham and Swiss Lasagna Rolls recipe is the perfect idea when it comes to what to do with leftover ham.
All you have to do is dice up some of that leftover ham and store it in the fridge to use for a recipe like this one. It’s simple and delicious, as well as it gives you a great excuse to use up some of the leftovers without letting them go to waste.
The combination of the creamy Swiss cheese with the ham and broccoli makes this dish perfect for a family dinner.
What is your favorite meal to make? Do you have a twist on a classic recipe that you like to make?
Nutritional InformationShow More
- Amount Per Serving % Daily Value *
- Calories 584
- Calories from Fat 268
- Total Fat 30g 46 %
- Saturated Fat 16g 80 %
- Trans Fat 0.0g 0 %
- Protein 37g 73 %
- Amount Per Serving % Daily Value *
- Cholesterol 120mg 40 %
- Sodium 1,448mg 60 % Potassium 0 0 % -->
- Total Carbohydrates 40g 13 %
- Dietary Fiber 2.9g 11 %
- Sugars 6.4g 0 %
* Percent Daily Values are based on a 2,000 calorie diet.
Ratings & Comments
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Can I use the steam in bag broccoli if it equals 10 oz? Oh. Or will that take away some of the moisture that the noodles need?
Hi there! Yes, you can used steam bag broccoli in this recipe. Enjoy!
Does "oven ready" mean the noodles are cooked or uncooked?
The noodles are made to right into the oven. Look at the packaging, so you get the right ones. They are easy taste good too. )
Hi there! "Oven Ready" is actually a type of noodle you buy. Barilla and other brands have it and usually list it on the package. Hope that helps!
this lasagna is simply wonderful! Congratulations to the website . excellenta href="http//comocurarhemorroidas.com/como-curar-he == morroidas"staff/a sucess for all
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For the béchamel
Melt 50 grams of butter on a low heat in a double-bottomed aluminium pan. Add the same quantity of flour, whisk and then add 700 millilitres cold milk all in one go and whisk continuously until it begins to bubble.
Add salt, lower the heat, cover and cook for at least 20 minutes, mixing now and again. The béchamel must not in any way retain a floury aftertaste.
Remove from the heat and add salt if required (I advise it), flavour with a pinch of ground nutmeg and ground pepper. The resulting béchamel should be a quite runny.
Now prepare the zucchini, julienne all but one of them, setting that one aside for the final decoration.
Lightly brown them in the frying pan in two or three spoonfuls of extra virgin olive oil for around five minutes until they are slightly crunchy. Add salt and pepper to taste and a few leaves of basil or thyme.
Wipe some olive oil on a roasting pan and spread a layer of béchamel across the bottom with a wooden spoon, add the lasagne sheets and cover them partly with the courgettes, cooked ham and slices of scamorza cheese.
Cover well with a spoon of béchamel, spreading it across to cover also the corners and then dust generously with the grated Grana Padana. Repeat this procedure four times and then cover the final layer with béchamel.
Cut the courgette that has been set aside into thin strips with a slicer or a peeler and use these to decorate the lasagne creating a grid pattern, add the remaining Grana, a dusting of breadcrumbs and a splash of olive oil or you can choose to use butter for a more golden brown result.
Cook in the oven at 200° for around 40 minutes, When the lasagne is golden let it rest for 10 minutes and then serve…delicious!