Pro tip: substitute your breakfast pop tart for one of these!
For the béchamel sauce:
3 ½ tablespoons butter, and extra for cooking
½ cup wheat flour
1 ¾ cups whole milk
For the pastry:
3 puff pastry sheets
8.8 ounces fresh lasagna noodles, precooked
12 slices of Ham
12 slices of Mozzarella cheese
1 cup parsley, chopped
Egg wash, for cooking
Preheat the oven to 350 degrees.
In a pan, add the butter, and when melted, add in the wheat flour.
Stir until the flour is completely mixed with the butter and starts to froth. Add the milk gradually, stirring constantly until the sauce is consistent.
Season with salt, pepper, and nutmeg. Put aside.
On a board, place a puff pastry sheet, and butter it.
Spread a layer of béchamel sauce in the middle. On top of the sauce, place a layer of the lasagna noodles, then another layer of béchamel sauce. Next, add a layer of ham, then a layer of mozzarella, and finally, chopped parsley.
Repeat this process 2 more times. For the last layer, after the parsley, add another layer of béchamel sauce, and finish with a layer of fresh lasagna noodles.
Fold the first layer of lasagna over the last, so it closes the sides.
Cut the 2 sides of the puff pastry in thin parallel strips. Seal the edges, and interlace the strips on each side, tracing the pattern of the puff pastry on the lasagna noodles.
Brush with egg wash, and place in the oven for 1 hour or until golden brown. Once cool, serve!