Classic Lasagne With Sheep's Milk Gouda
- Ready In:
- 2hrs 30mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
-
Tomato Sauce
- 3 garlic cloves, chopped
- 1⁄4 cup extra virgin olive oil
- 1⁄2 cup water
- 1 (28 ounce) can crushed tomatoes
- 8 ounces tomato paste
- 1⁄2 cup sugar
- 1 sprig basil, chopped
- 1 sprig fresh oregano, leaves chopped
- 1⁄2 tablespoon salt and pepper
-
Cheeses
- 3 ounces ricotta cheese
- 1 sprig parsley, chopped
- 1 sprig basil, chopped
- 2 tablespoons extra virgin olive oil
- salt and pepper
- 4 ounces pecorino cheese, shredded
- 4 ounces gouda cheese, shredded
- 4 ounces 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.
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