Rice and Pasta dishes
2/3 packs of Robiola Osella
200 g of speck
Béchamel sauce as required
Grated Grana Padana cheese as required
Spread a fine layer of béchamel sauce in an ovenproof dish and cover with pasta sheets.
Cream the Robiola Osella in a bowl and spread it over the pasta, then add the courgettes, finely sliced lengthways. Cover with another layer of pasta and spread with another layer of robiola, followed by the speck.
Cover the pasta and continue alternating the layers until the dish is almost full. Spread the final layer of pasta with Robiola Osella, sprinkle with little pieces of courgette and speck, cover with a fine layer of béchamel and a dusting of grated Grana Padano.
Bake in the oven at 180°C for 30/45 minutes (depending on the depth of your lasagne).