In a saucepan, melt the butter, add the flour and mix for 20 seconds.
Add the milk a little at a time, stirring constantly, until you obtain a thick cream.
Remove 100 g of béchamel sauce and set it aside.
Season the remaining béchamel sauce with salt and pepper, then add the Grana Padano, mushrooms, and chopped parsley. Mix well.
Assemble the rolls
Cut each lasagna rectangle in half.
Spread each piece with a spoonful of mushroom béchamel, add a slice of ham and another spoonful of béchamel.
Gently roll up each sheet of pastry and place it in a buttered baking dish.
Repeat the process until all the rolls are finished.
Cook
Add the remaining 10 cl of milk to the reserved béchamel sauce and mix.
Pour the thinner béchamel sauce over the rolls and sprinkle with the remaining Grana Padano.
Bake at 180°C for 25-30 minutes, basting the bottom of the pan with béchamel sauce from time to time.
Serve
Let it cool for a few minutes before serving.
A creamy and tasty dish that will conquer everyone!
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