If you want to prepare a lasagna that is different from the usual — creamy and enveloping — this recipe is for you. It is very simple and includes preparing a Parmesan cream to layer between the pasta sheets together with the béchamel. You can modify and experiment with other types of cheeses, and if you like stronger flavors, gorgonzola or fontina will also work. A rich first course suitable for special occasions that can be made in advance, using either fresh pasta or dried. So what are you waiting for? Get into the kitchen! For this preparation I used Bella Lodi cheese (www.bellalodi.it), which I recommend… it’s even lactose-free!!!!
- Difficulty: Easy
- Preparation time: 20 Minutes
- Cooking time: 35 Minutes
- Portions: 4 PEOPLE
- Cuisine: Italian
Ingredients
- 14 oz Egg lasagna sheets (you can also use dried ones)
- 1 cup Parmigiano Reggiano (grated)
- 4 1/4 cups Whole milk
- 7 tbsp Butter
- 0.8 cups All-purpose flour (00 flour)
- 1 pinch Nutmeg
- to taste Salt
- 3.4 oz Whole milk
- 1 1/4 cups Heavy cream
- 4 cups Parmigiano Reggiano (grated)
- 3 tbsp Butter
Preparation
Let’s start by preparing the béchamel. Heat the milk in a small saucepan; separately, melt the butter over low heat and, once melted, off the heat add the sifted flour. Whisk quickly to prevent lumps. Once well combined, return the mixture to the heat and stir until it becomes golden. At this point add the milk in which you have grated the nutmeg and season with salt. Stir well until the mixture is homogeneous. Cook for another 5–6 minutes over low heat until it becomes a creamy sauce.
Then put it back on low heat and stir until it becomes golden, add the nutmeg and a pinch of salt. Cook 5–6 minutes over low heat, until the sauce has thickened and begins to simmer. Remove from the heat.
Now prepare the cheese cream. As you did for the béchamel, melt a knob of butter in a saucepan and when it has completely melted, off the heat add the cream and the milk, stirring vigorously. Return to the stove over low heat and continue to cook, stirring, for about 5 minutes. After that time add the grated cheese, mixing carefully so it becomes a smooth cream. Continue cooking for an additional 5 minutes. Remove from the heat.Now you can start assembling your lasagna. Take a rectangular baking dish and butter it. Spread a very thin layer of béchamel, then place a layer of lasagna sheets on top.
Cover the pasta with a layer of the cheese cream, spreading it well over the entire surface, then cover with a layer of béchamel. Continue this operation until you have used all the ingredients. Finish the top layer with béchamel and plenty of grated cheese. Dot the surface with some small pieces of butter. Bake in a preheated oven at 356°F for about 30–35 minutes, until a golden crust forms. Remove from the oven and let rest for 5 minutes before serving.
Notes
If you prefer, you can prepare this recipe with other types of cheese to your liking and enrich the lasagna by alternating layers with slices of cooked ham — they will make it even tastier. For this recipe I used Bella Lodi products, made from only Italian milk and of high quality. Visit their website to learn more http://www.bellalodi.it/index.html
