Lasagna Bianca con Prosciutto e Besciamella

1.Preheat the oven to 180°C (350°F).

2.In a large mixing bowl, combine the ricotta cheese, half of the grated Parmigiano-Reggiano cheese, nutmeg, salt, and black pepper. Mix until smooth and well combined.

3.Grease a 9x13 inch (23x33 cm) baking dish with olive oil.

4.Spread a thin layer of besciamella sauce on the bottom of the baking dish.

5.Place a layer of lasagna sheets over the besciamella, ensuring they do not overlap.

6.Spread half of the ricotta mixture over the lasagna sheets, followed by a layer of prosciutto cotto slices and a sprinkle of shredded mozzarella cheese.

7.Add another layer of besciamella sauce over the cheese and repeat the layering process: lasagna sheets, ricotta mixture, prosciutto, mozzarella, and besciamella.

8.Continue layering until all ingredients are used, finishing with a layer of lasagna sheets topped with the remaining besciamella sauce and the rest of the grated Parmigiano-Reggiano cheese.

9.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

10.After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.

11.Once baked, remove from the oven and let it rest for 10 minutes before slicing and serving.