Classic Lasagne With Sheep's Milk Gouda |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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From top chef 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 |
Directions:
1. Tomato Sauce:.
2. 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.
3. Cheeses:.
4. Mix ricotta cheese with parsley, basil and olive oil. Season with salt and pepper. Refrigerate.
5. Make a béchamel sauce mixing in pecorino and gouda; season.
6. 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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