Ricotta and basil lasagna

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Ricotta and basil lasagna

Ricotta and basil lasagna

Ricotta and basil lasagna
Ricotta and basil lasagna

Number of people

60 g butter

2 tablespoons flour

1 pinch of nutmeg

50 cl of milk

100 g ricotta cheese

50 g grated parmesan cheese

200 g of lasagna

Fresh basil



Preparation: 10 min
Cooking time: 50 min
Step 1
Prepare a béchamel sauce.
Step 2
Melt the butter in a saucepan.
Step 3
Add the flour and nutmeg. Season with salt and pepper.
Step 4
Cook for 1 minute over low heat then add the milk.
Step 5
Cook until the béchamel sauce thickens, while stirring.
Step 6
Remove from heat and add half of the chopped basil, ricotta and half of the grated Parmesan cheese.
Step 7
In a gratin dish, place a layer of ricotta béchamel sauce. Cover with lasagna.
Step 8
Sprinkle with grated Parmesan cheese and basil.
Step 9
Repeat the operation, finishing with a layer of béchamel sauce and the rest of parmesan cheese.
Step 10
Bake in the oven at 180°C (thermostat 6) for 40 to 45 minutes, until the lasagna is tender.
I add my grain of salt

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