Lasagna rolls with ham and mushrooms

Lasagne rolls with ham and mushrooms
For 10 rolls:
5 rectangles of fresh pasta
500 g of mushrooms
3 slices of ham
50 g of butter 50 g of
flour
40 cl of milk + 10 cl
40 g Grana Panado Galbani + 20 g Parsley
Pepper and ground salt

Preparation
Remove the stems from the mushrooms, dry them and chop them finely. Cook them in a pan with a knob of butter, salt and pepper, until they no longer emit water.
Prepare the béchamel by melting the butter in a saucepan, add the flour, beat for 20 seconds and then add the 40 cl of milk little by little. Blend until thickened between each addition of milk. Take 100 g and set aside, salt and pepper the rest and add the Parmesan, then the mushrooms and 1 tablespoon of parsley sprigs, mix.
Cut the lasagne into halves, cover them with a spoonful of mushroom béchamel, spread them well, then add the slice of ham and another spoonful of béchamel, roll up and arrange in the pan.
Repeat the operation for the 10 slices, add the remaining 10 cl of milk to the béchamel and cover the lasagna with it.
Rolled lasagne with ham and mushrooms
Sprinkle with the remaining Parmesan and bake for 25-30 minutes at 180°C (depending on the oven).
During cooking, sprinkle the bottom of the pan with the more liquid béchamel.

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