Cheese lasagna is a vegetarian and ultra-gourmet variation of the classic Italian dish. Here is a simple and tasty recipe with generous layers of béchamel and melted cheeses.
Ingredients: (for 6 people)
12 sheets of lasagna
250 g of mozzarella (sliced or grated)
200 g of grated comté
100 g of sliced goat cheese
50 g of grated parmesan
1 L of milk
50 g of butter
50 g of flour
800 g of tomato sauce (homemade or ready-made)
2 cloves of garlic, chopped
Herbes de Provence, salt, pepper
Instructions:
Prepare the tomato sauce: Brown the garlic in a little olive oil, add the tomato sauce, herbes de Provence, salt and pepper. Let simmer for 10 minutes.
Prepare the béchamel: Melt the butter in a saucepan. Add the flour and mix until you get a roux. Gradually pour in the milk, stirring to avoid lumps. Season with salt, pepper and nutmeg. Once the sauce has thickened, add a handful of parmesan.
Assembly:Butter a gratin dish. Spread a layer of béchamel on the bottom.
Arrange a first layer of lasagna sheets, then a layer of béchamel, a layer of tomato sauce, and sprinkle with cheese (mozzarella, comté, goat).
Repeat the layers until you have used up all the ingredients. Finish with a generous layer of béchamel and sprinkle with parmesan.
Cooking: Preheat the oven to 180°C and cook for 25 to 30 minutes. Switch to grill mode for 5 minutes for a nicely browned top.
Rest and serve: Let rest for 5 to 10 minutes before serving so that the layers hold together well.