Lasagna with kale and ham

Melt the butter in a thick-bottomed pan and stir in the flour until it is released from the bottom. Pour in the warm milk little by little and stir well with a whisk until smooth. Let the sauce simmer for a few minutes while stirring. Season with salt, pepper and nutmeg. Allow the bechamel sauce to cool in a bowl.

Heat the oil in a frying pan and fry the onion for about 5 minutes.

Add the garlic and fruit for a few more minutes.

Add the kale and stir fry for a few minutes until the coal has shrunk. Season with salt and pepper. Stir in half of the bechamel sauce.

Preheat the oven to 200 ° C. Brush the bottom of a baking dish with a few tablespoons of bechamel sauce and place a layer of lasagne sheets on top. Divide 1/3 of the kale and 1/3 of the ham. Put another layer of lasagne sheets on top of this and make another 2 layers until the kale and ham are empty. Always press and hold. Finish with lasagne sheets and brush with the last bechamel sauce.

Sprinkle with the cheese and fry the lasagne in the oven for about 30 minutes until tender and golden brown.