Classic Lasagne With Sheep's Milk Gouda

From top chef

Ready In:
2hrs 30mins
Serves:
Units:

ingredients

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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@t_ballet
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"From top chef"

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