The first time I made this recipe, I tried it as a lasagna and I didn't have much luck. It tasted great but it didn't seem to have enough substance to hold it together - it may have been better with a ricotta layer as others have tried. The next time I had leftover ham I tried it again, with the following changes (based on some suggestions from previous reviewers): I made the roux as directed, but I did increase the quantities a bit and use white wine for some of the liquid - then I stirred in the grated cheese as you would when making a cheese sauce. Tossed it with cooked shell pasta, chopped steamed asparagus and diced ham - put in a casserole dish, topped with some grated mozzarella and parm and baked until bubbly. It was dee-lish! Thanks for a great idea!
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The first time I made this recipe, I tried it as a lasagna and I didn't have much luck. It...