Holiday leftovers deserve a second life, and this lasagna is proof. Smoked coppa, braised coppa, or roasted shoulder bring instant depth and richness. A simple sofrito, quick tomato simmer, and herby béchamel do the rest. Comfort food, no waste, all flavor.

Recipe for Smoked Coppa Lasagna with Herby Béchamel & Parmesan

Ingredients

• 12-15 oz of smoked Ibérico coppa. Here's the recipe.
• 2 tablespoons olive oil
• 1 onion, finely diced
• 1 big carrot, finely diced
• 2 oz celery, finely diced
• 14 oz crushed natural tomato
• 1 small rosemary sprig
• Salt, to taste
• 3 tablespoons herbed butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk, warm
• Salt, Black pepper, nutmeg, to taste
• Black pepper, to taste
• Nutmeg, to taste
• 7 oz dry lasagna sheets
• 8 oz fresh mozzarella, shredded
• 2 oz Parmesan cheese, finely grated (plus extra for finishing)
• 1 tablespoon chopped chives

Preparation

1. Finely chop the vegetables, Dice onion, carrot, and celery as finely as possible for a smooth, well-integrated sauce.
2. Sauté the sofrito, Heat olive oil in a saucepan over medium heat.
   Add the vegetables and sauté for 8–10 minutes until soft, glossy, and lightly sweet.
3. Add the shredded pork and cook for 2–3 minutes.
   Pour in the crushed tomato, add the rosemary sprig, season lightly with salt, and simmer uncovered for 15–20 minutes.
   Remove rosemary and set aside.
4. Make the herby béchamel, Melt herbed butter in a saucepan over medium heat. Add flour and cook for 1–2 minutes, stirring constantly.
   Gradually whisk in warm milk until smooth and thickened, about 4–5 minutes. Season with salt, black pepper and nutmeg.
5. Preheat oven to 375°F. Layer meat sauce, lasagna sheets, béchamel, in a baking dish. Repeat layers, finishing with béchamel, mozzarella, and Parmesan.
6. Bake & finish, bake for 30 minutes. Rest 10 minutes, then finish with extra Parmesan and chopped chives before serving.