(Brazilian lasagna prepared with white sauce and ham)

White sauce:

The traditional Béchamel as created by Louis de Béchamel in France is prepared with melt butter, wheat flour and hot milk seasoned with basil, nutmeg and onions.


2 tbs (30 g) butter

3 tbs (30g) all purpose flour

1 cup (250ml) milk

1 pinch ground nutmeg

1 tsp (5g) salt

1 pinch ground pepper


Place a sauce pan in medium heat. Melt the butter with the flour stirring well. Add the nutmeg, salt and ground pepper. Add the milk slowly while stirring the mixture with a wooden spoon. Bring the sauce to boil and cook for about 10 minutes or until creamy.

Do not overcook as it can break the starch and thinner your sauce.

Set the white sauce aside to assemble the lasagna.

Meat Sauce:


2 tbs (30ml) vegetable oil

1 small onion, chopped

1 clove garlic, crushed

1/2 lb (250 g) ground beef

1 lb ripe tomatoes


Peel tomatoes, remove seeds and chop.

Brown ground beef in a large sauce pan over high heat with the vegetable oil, onion, garlic. Add the prepared tomatoes and water just enough to cook a thick meat sauce.

Set meat sauce aside to assemble lasagna.


1lb (500g) uncooked lasagna noodles

1/2 lb (250g) sliced mozzarella

1/2 lb (250 g) sliced ham

2 oz (60g) grated parmesan

Oregano to sprinkle.

This recipe is enough to prepare 1 gal (4L) of lasagna. Use two glass baking pan 8x8x2 inches (20x20x5cm).


Bring 4 qt (2L) of water to boil. Add 2 teaspoon of salt. Add four noodles at a time, cook uncovered until tender, but firm. Use a large fork or slotted spoon to remove cooked noodles directly to the baking pan. Spoon meat sauce on baking pan and put the first layer of noodles. Make four layers of noodles as you go cooking them. In between each layer, put meat sauce, mozzarella and ham. In one of the layers, put only white sauce with ham. Cover the lasagna with white sauce, grated parmesan and sprinkle oregano.

Preheat oven to 350 degrees F (180 Celcius).

Bake lasagna until heated through or about 20 minutes.

Cover lasagna with aluminum foil during baking to avoid cheese over burn.