First make the bechamel.
Melt the butter in a non-stick saucepan over a low heat
add the flour and stir until you have a smooth paste
Add the milk a little at a time and continue to stir until the sauce starts to thicken
Add salt, pepper and nutmeg to taste
When the bechamel has reached a good thickness add 50g of parmesan and continue to stir until the cheese has melted into the bechamel.
Remove from the heat and allow to cool covered with cling film. If your bechamel seems lumpy whisk with a hand held food blender!
Put a pasta sheet onto a floured board.
Cover with slices of ham.
Cover the ham with stracchino cheese
Check the bechamel has cooled and cover one end of the pasta sheet with a spoonful of bechamel.
Roll the sheet into a swiss roll shape.
Repeat this process with all the pasta sheets and the rest of the ham and cheese.
Coat the bottom of an oven dish with bechamel.
Cut the pasta rolls into 3 pieces ( each about 4-5 cm wide) and place side by side in the oven dish.
Pour the remaining bechamel over the pasta roses and sprinkle with the remaining parmesan.
Cover with aluminium foil and cook at 180° in a preheated oven for 20-25 minutes.
Remove the aluminium foil and cook for another 10 minutes until the top becomes golden and crispy.
Serve with extra grated parmesan if desired