Ingredients:
White sauce
– 2 tablespoons of Claybom Margarine
– 2 tablespoons of wheat flour
– 1l of milk
– ½ teaspoon of salt
– Grated nutmeg to taste
Sausage sauce
– 1 onion, peeled and cut into small cubes
– 1 tablespoon of olive oil
– 4 slices of chopped Perdigão Pork Sausage
– 2 cans of peeled tomato
– ½ teaspoon of salt
Assembly
– 1 package of pre-cooked lasagna noodles
– 200g sliced Perdigão Ham
– 300g sliced mozzarella
Preparation mode:
White sauce
In a pan, melt the margarine, add the wheat flour and cook until white balls begin to form (less than 30 seconds).
Add the milk and stir continuously until it thickens (approximately 20 minutes). Season with salt and nutmeg and set aside.
Sausage sauce
In a pan, sauté the onion in olive oil, add the sausage and cook until golden. Add the peeled tomatoes to the pan and cook until the tomatoes break down, season with salt and set aside.
Assembly
In an ovenproof dish, assemble the lasagna by interspersing layers of pasta, white sauce, sausage sauce, ham and mozzarella. Repeat the procedure 2 more times, finishing with 1 layer of mozzarella. Bake in the oven at 200°C for approximately 30 minutes. Serve immediately.
