Lasagna rolls with ham and mushrooms
For 10 rolls:
5 rectangles of fresh pasta
500 g of mushrooms
3 slices of ham
50 g of butter 50 g of flour
40
cl of milk + 10 cl
40 g Grana Panado Galbani + 20 g Parsley Pepper
and ground salt

Preparation
Remove the stems from the mushrooms, dry them and chop them finely. Cook them in a pan with a knob of butter, salt and pepper, until they no longer release water.
Prepare the béchamel by melting the butter in a saucepan, add the flour, beat for 20 seconds and then gradually add the 40 cl of milk. Mix until thick between each addition of milk. Take 100 g and reserve, season the rest and add the Parmesan cheese, then the mushrooms and 1 tablespoon of parsley sprigs, mix.
Cut the lasagna in halves, cover them with a tablespoon of mushroom béchamel, spread them well, add the slice of ham and another tablespoon of béchamel, roll up and arrange in the baking dish.
Repeat the operation for the 10 slices, add the remaining 10 cl of milk to the bechamel and cover the lasagna with it.
Rolled lasagna with ham and mushrooms
Sprinkle with the remaining Parmesan cheese and bake for 25-30 minutes at 180°C (depending on the oven).
During cooking, sprinkle the bottom of the pan with the most liquid béchamel.