Ingredients

• 4-6 lasagna sheets
• 2-3 cups of bechamel sauce
• 300 gr of thinly sliced mozzarella cheese
• 300 gr mushrooms, cleaned and cut
• 300 gr thinly sliced ham
• salt and pepper to taste

Step 1. Prepare bechamel sauce.

Step 2. In a large pot, bring water to boil. Add salt and carefully place your lasagna sheets. Cook until almost done, drain and sprinkle with olive oil to avoid sticking. Let the pasta sheets cool a little.

Step 3. Assemble the nests in the following order: pasta sheet, bechamel sauce, ham, cheese, mushrooms. Roll the dough into a roll and place in the freezer for 10-15 minutes (this needs to be done for the ease of handling and cutting).

Step 4. Preheat oven to 375 F. In a baking dish, add 1 cup of bechamel sauce. Take the rolls from the freezer and cut them in half crosswise. Arrange the rolls in the baking dish. On the top, pour remaining bechamel sauce and sprinkle with Parmesan cheese. Bake for about 30 minutes.