Lasagna with Hard-Boiled Eggs
- For the pasta
- 500 grams Whole grain lasagne sheets (cooked according to package instructions)
- For the bechamel
- 1 liter milk
- 4 tablespoons butter
- 4 tablespoons Pastry flour
- peppers (freshly ground)
- Nutmeg (freshly grated)
- 4 tablespoons Parmesan (freshly grated)
Preheat the oven to 200°C (approximately 390°F).
For the bechamel: Melt the butter in a saucepan over medium heat. Blend in the flour to create a paste. Gradually whisk in the milk and simmer until thickened, about 1 minute. Stir in the Parmesan and season with the salt, pepper and nutmeg.
For assembling: Brush the bottom of the baking dish with 3 tablespoons of the bechamel sauce and layer enough lasagna pieces to cover the base. Brush the noodles with more bechamel sauce and lay 2-3 sliced hard-boiled eggs over top. Cover with more of the sauce and layer 1-2 slices of the prosciutto on top. Continue to layer the ingredients in this order until they are all used up. When layering the noodles, be gentle enough that the hard yolks in the egg remain solid.
Top the lasagna with the remaining bechamel and garnish with the remaining prosciutto slices.
Bake the lasagna until it is hot and bubbly, about 30 minutes. Allow to cool slightly, and then serve sprinkled with plenty of basil leaves.