Classic Lasagne With Sheep's Milk Gouda

Name: Classic Lasagne With Sheep's Milk Gouda
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 serving(s)
Ingredients: 3 garlic cloves, chopped; 59.14 ml extra virgin olive oil; 118.29 ml water; 793.78 g can crushed tomatoes; 226.79 g tomato paste; 118.29 ml sugar; 1 sprig basil, chopped; 1 sprig fresh oregano, leaves chopped; 7.39 ml salt and pepper; 85.04 g ricotta cheese; 1 sprig parsley, chopped; 1 sprig basil, chopped; 29.58 ml extra virgin olive oil; salt and pepper; 113.39 g pecorino cheese, shredded; 113.39 g gouda cheese, shredded; 113.39 g mozzarella cheese, sliced

Submitted by t_ballet

"From top chef"

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Ready In:: 2hrs 30mins
Ingredients:: 17
Serves:: 4

ingredients

Tomato Sauce
3 garlic cloves, chopped
59.14 ml extra virgin olive oil
118.29 ml water
793.78 g can crushed tomatoes
226.79 g tomato paste
118.29 ml sugar
1 sprig basil, chopped
1 sprig fresh oregano, leaves chopped
7.39 ml salt and pepper
Cheeses
85.04 g ricotta cheese
1 sprig parsley, chopped
1 sprig basil, chopped
29.58 ml extra virgin olive oil
salt and pepper
113.39 g pecorino cheese, shredded
113.39 g gouda cheese, shredded
113.39 g mozzarella cheese, sliced

directions

Tomato Sauce:
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.
Cheeses:
Mix ricotta cheese with parsley, basil and olive oil. Season with salt and pepper. Refrigerate.
Make a béchamel sauce mixing in pecorino and gouda; season.
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.