Ingredients for 4 people

1/2 kg of lasagne pasta, 300 gr of whole ‘Romano Mainelli’ Bologna, 4 courgettes, 1 litre of milk, a little white flour, 150 gr of grated mature Pecorino cheese, 80 gr of butter, 1 egg, salt, pepper, nutmeg and 50 gr. of butter.

Preparation

Chop the mortadella and the courgette well. Simmer a good amount of oil in a pan, put the courgettes and the mortadella, salt and let cook for a short time. Prepare some béchamel with 2 spoons of white flour, half the butter, half a litre of milk, a small pinch of nutmeg and a little salt. Mix the courgettes and the mortadella with the béchamel and add 50 gr. of Pecorino cheese. Spread a thin layer of oil on the bottom of a square pan and arrange the pasta al forno by alternating layers of pasta and layers of mix. Top it off with a later of pasta. Prepare a second béchamel exactly as the other one but this time, once it is off the fire, add an egg yolk. Stir fast to avoid the yolk from clogging. Pour this béchamel on the pasta, spread the remaining 50 gr of Pecorino and bake in the over for 25 minutes at at 200°C, then set the over on gratin mode for another 5/6 minutes to get the perfect crust.