Lasagne with porcini and pecorino

Serve 6

With the help of a rolling pin roll out the fresh pasta and cut large strips . Blanch them in salted water, drain them, cool them in iced cold water and then dry them on a towel. In the meantime, in a pot, bring the milk to a boil  and add the white roux; add 50 g. grated parmigiano cheese, and season with salt and nutmeg. At this point, add the porcini mushrooms sauce, and the pecorino sauce. Butter a baking dish and spread a layer of béchamel sauce mix  on the bottom; cover with a layer of pasta and top it with more of the béchamel mix, few slices of ham and a sprinkling of grated parmigiano. Cover with some pasta and proceed to build up the lasagne so it has 4-5 layers. Bake them in the oven at 180˚C degrees for about 30 minutes, then take them out of the oven and  live them  to rest for ten minutes. Serve them hot.