Enjoy this delicious recipe for lasagna with mozzarella, goat, Manchego and Parmesan cheese. With this recipe you may learn how to make bechamel sauce from scratch and due to the fact that it's far a meatless option, it's far a lighter dish. This pasta is an excellent option for any day of the week or for a celebration, since it is very profitable. consider to accompany it with slices of bread and prepare dinner your pasta al dente.
Ingredients
- Measures
- 6 Servings
- Select all ingredients
- 3 liters of water
- 1 tablespoon of salt
- 12 lasagna, (sheets)
- 3 tablespoons Carapelli® extra virgin olive oil
- 1/2 cups onion
- 1 teaspoon of garlic
- 1 cup of goat cheese
- 1 cup of cow's milk
- 1 cup mozzarella cheese
- 1 cup of manchego cheese
- 1 cup of Parmesan cheese
- enough parsley, chopped, to decorate
- enough of bread, To accompany
Preparation
In a pot with boiling water add the salt, the lasagna sheets and cook until al dente, drain and reserve.
On a refractory, add Carapelli® Extra Virgin Olive Oil on the lasagna sheets to prevent them from sticking.
In a saucepan over medium heat, add the Carapelli® Extra Virgin Olive Oil, the onion, the garlic, the goat cheese, pour in the milk and stir until thick. Booking.
In a refractory, region the slices, the mozzarella cheese, the goat cheese, the Manchego cheese, the Parmesan cheese and the bechamel. Repeat the process till the mould is stuffed. Finish with cheese and bake until melted and golden brown.
Garnish with chopped parsley and enjoy.
