Lasagna Rosette with Zucchini, Zucchini Flowers, Mozzarella & Ham

Steps

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1. 1
   Mound the flour, add the eggs and chopped or blended cooked spinach, mix quickly and knead for 7–10 minutes until smooth. Cover and let rest for 30 minutes.
   ▶ ≈0:07
2. 2
   Separate the zucchini flowers from the zucchini, thinly slice the zucchini, and sauté briefly in a little olive oil for about 5 minutes, keeping them crunchy.
   ▶ ≈0:22
3. 3
   Make the béchamel: cook butter and flour together into a golden roux, then whisk in cold milk and cook until thickened. Season with salt, pepper, and nutmeg.
   ▶ ≈0:30
4. 4
   Roll the rested dough into very thin sheets, about 2mm thick, and cut into lasagna-style rectangles.
   ▶ ≈0:53
5. 5
   Boil the pasta sheets for a few seconds, then shock them in an ice bath and dry thoroughly.
   ▶ ≈1:01
6. 6
   Spread béchamel on each pasta sheet, then layer with ham, zucchini flowers, sautéed zucchini, mozzarella, and a sprinkle of Parmigiano.
   ▶ ≈1:07
7. 7
   Roll each sheet into a log, then slice into pieces about 6–7cm wide to form rose shapes.
   ▶ ≈1:24
8. 8
   Spread a layer of béchamel on the bottom of a baking tray, arrange the rosettes cut-side up, then top with more béchamel, heavy cream, and Parmigiano.
   ▶ ≈1:32
9. 9
   Bake at 185°C (365°F) for about 30 minutes until golden and crispy on top, then serve.
   ▶ ≈1:40