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; 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; 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

Recipe by t_ballet

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From top chef

Ready In:: 2hrs 30mins
Serves:
Units:

Nutrition Information

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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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