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500g (1 pound) pre-cooked lasagna noodles
Pre-heat oven to high.
Bring the butter to melt in a pot, season with salt and pepper and let it boil a little. Add flour and mix well. Add milk very carefully, little by little, mixing not to make "grains." Mix all the time until it begins to cream.
Separate some mozzarella slices to finish the lasagna. The rest of the cheeses should be chopped.
Add cheeses to the white sauce and let melt. Take the sauce out the heat, add cream and mix well.
In a 9"x13" dish begin to "build" the lasagna as follows:
Cook for 20 minutes, then lower the oven temperature and let it bake for 15 minutes more. It must be bubbling and beginning to brown a little.
Serve.
Poster's Notes:
If you want a not so mild lasagna, change this cheese for blue cheese.
Posted by Liliana Wajnberg
Nutritional Info Per Serving: N/A
200g (6 to 7 ounces) mozzarella cheese
100g (3 ounces) Emmenthal cheese
100g (3 ounces) dry cottage cheese
100g (3 ounces) Parmesan cheese, grated
Salt, to taste
Pepper, to taste
4 tbsp. butter
3 tbsp. flour
3 cups milk
1 cup heavy cream
First, a tiny layer of sauce
Second, a layer of lasagna noodles
Third, a layer of sauce
Fourth, a layer of lasagna noodles
And so on until finishing the sauce. Over the last layer, spread the mozzarella slices.
One of the cheeses used in this lasagna is "minas," it's a Brazilian cheese close to the hard "gvinah levanah" in Israel only not so salty. I'm changing it for dry cottage cheese for the translation that will work fine.