Classic Lasagne With Sheep's Milk Gouda

Be the first to review
READY IN: 2hrs 30mins
Recipe by t_ballet

From top chef

Ingredients Nutrition


  1. Tomato Sauce:.
  2. In a sauté pan, lightly sauté garlic in olive oil. Add water, tomatoes, paste, sugar, basil, oregano, salt and pepper. Cook on medium to low heat for 1 hour.
  3. Cheeses:.
  4. Mix ricotta cheese with parsley, basil and olive oil. Season with salt and pepper. Refrigerate.
  5. Make a béchamel sauce mixing in pecorino and gouda; season.
  6. Cook pasta, chill sheets of pasta then lay on sheet pan. In a casserole dish or lasagna pan, build layers with béchamel sauce, tomato sauce, pasta, ricotta and mozzarella. Repeat until done layering. Bake until hot and slightly crispy; let rest before serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a