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Lasagna 4 cheeses
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- unsalted butter6 tablespoon
- Wheat flour6 tablespoon
- Milk1 l
- Onion1/2 unit(s)
- Nutmeg to taste
- Black pepper to taste
- Salt to taste
- Grated Parmesan150 g
- Fresh pasta for pre-cooked lasagna200 g
- Sliced Mozzarella300 g
- Gorgonzola150 g
- Shredded Cheese150 g
- In a medium saucepan, melt the butter. Add the onion and let it wilt. Add the flour and stir until it starts to brown. It takes about 2 minutes. Gradually add the milk, stirring vigorously to prevent lumps forming.
- Over medium heat, stirring constantly, cook for about 5 minutes or until thickened. Season with nutmeg, pepper and salt.
- Add the Parmesan to the sauce while still hot, stirring until completely melted.
- Choose a large, deep refractory. I recommend 22 x 36 cm, 8 cm high. Spread a layer of Parmesan sauce on the bottom of the refractory. Distribute, without overlapping, the lasagna sheets, forming a layer. Spread 2 ladles of the sauce, top with slices of mozzarella followed by half of the gorgonzola cheese.
- The assembly follows with another layer of pasta, sauce, mozzarella, and half of the grated cheese. Repeat, in the same sequence, until you reach the cheese plate again.
- To finish, we place a layer of pasta on top of the cheese, followed by sauce and finally the mozzarella.
- Bake the lasagna at 200 degrees for 20 minutes or until golden.
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