Bechamel sauce: in a saucepan, melt the butter, add the flour and stir to avoid lumps. Remove from heat, gradually add milk, stir. Put back on stove and cook for 10 minutes, stirring constantly. Season with salt and pepper. Finely chop the greens, add to the sauce, then beat with a mixer until smooth.

Pour into a saucepan 3 liters of water (I used 2,5 l - fine), bring to a boil, salt the. The lasagne turns to boil for 3 minutes.

Remove them from the pan with a slotted spoon and lay on a towel.

Refractory to formulating small, put a little sauce, then a layer of lasagne. Top - again, the sauce, and it - thinly sliced ham, then cream cheese. So repeated several times. The top layer ham and cheese. Bake the lasagna for 25-30 minutes. After removing from the oven let stand 5 minutes (to "grabbed").

And a little more from myself. Climbing it is quite thin, but very tasty, with a pronounced creamy taste.