Four Cheese Lasagna
Carapelli
Enjoy this delicious lasagna recipe with mozzarella, goat, manchego, and parmesan cheese. With this recipe, you will learn to make béchamel sauce from scratch, and since it is a meatless option, it is a lighter dish. This pasta is an excellent choice for any day of the week or for a celebration, as it is very filling. Don't forget to serve it with slices of bread and to cook your pasta al dente.
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Ingredients
6
Servings
  • 3 liters water
  • 1 tablespoon salt
  • 12 lasagna pasta, (sheets)
  • 3 tablespoons Carapelli® extra virgin olive oil
  • 1/2 cups onion
  • 1 teaspoon garlic
  • 1 cup goat cheese
  • 1 cup cow's milk
  • 1 cup Mozzarella cheese
  • 1 cup Manchego cheese
  • 1 cup Parmesan cheese
  • parsley, chopped, for garnish
  • bread, for serving
Preparation
30 mins
40 mins
Low
  • In a pot of boiling water, add salt, lasagna sheets, and cook until al dente, then drain and set aside.
  • On a baking dish, drizzle Carapelli® Extra Virgin Olive Oil over the lasagna sheets to prevent sticking.
  • In a small pot over medium heat, add Carapelli® Extra Virgin Olive Oil, onion, garlic, goat cheese, pour in the milk, and stir until thickened. Set aside.
  • In a baking dish, layer the lasagna sheets, mozzarella cheese, goat cheese, manchego cheese, parmesan cheese, and béchamel sauce. Repeat the process until the dish is full. Finish with cheese and bake until melted and golden.
  • Garnish with chopped parsley and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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