Crispy lasagne with Robiola Osella with Truffle in Prague ham sauce

Method

Cook the pasta discs in a pan of boiling salted water; when cooked, place the discs on a baking tray and toast them in the oven for a few minutes.
Cream the Robiola Osella with Truffle in a bowl. Cook the spinach for a few minutes in a frying pan with a knob of butter, then set aside. Gently fry the leeks in the same pan, adding salt and pepper to taste.
Spread the Robiola Osella with Truffle on each pasta disc; top with spinach, leeks and a grating of Parmesan. Heat them in the oven at 180°C for a couple of minutes.
To make the sauce, cut the Prague ham into fine strips and stir into the cold cream; add salt and pepper. Cook for about 5/8 minutes on a gentle heat; when cooked, blend it all and push through a fine sieve. Keep warm and add a grating of nutmeg.
Stacks the discs one on top of the other, using three for each person. Garnish with the Prague ham sauce and serve in small bowls.