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Lasagna with the Four Cheeses

30 min
40 min
Easy
115
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Enjoy this delicious lasagna recipe with mozzarella, goat, manchego and parmesan cheese. With this recipe you will learn how to make béchamel sauce from scratch and since it is a meatless option, it is a lighter dish. This pasta is an excellent option for any day of the week or for any celebration, as it is very rewarding. Do not forget to accompany it with slices of bread and cook your pasta al dente.

Ingredients

6 servings
  • 3 liters of Water
  • 1 tablespoon of Salt
  • 12 lasagnas (plates)
  • 3 spoonfuls of Extra Virgin Olive Oil Carapelli®
  • 1/2 Cup of onion
  • 1 teaspoonful of garlic
  • 1 Cup of goat cheese
  • 1 Cup of milk
  • 1 Cup of mozzarella cheese
  • 1 Cup of Manchego cheese
  • 1 Cup of Parmesan cheese
  • enough of parsley chopped, to decorate
  • enough of bread To accompany

Preparation

In a pot with boiling water add the salt, lasagna sheets and cook until it is al dente, drain and reserve.
On a refractory, add the Extra Virgin Carapelli® Olive Oil on the lasagna sheets to prevent them from sticking.
In a pot over medium heat add the, Extra Virgin Carapelli® Extra Virgin Olive Oil, onion, garlic, goat cheese, pour the milk and move until it thickens. Reservation.
In a refractory, place the slices, mozzarella cheese, goat cheese, Manchego cheese, Parmesan cheese and bechamel. Repeat the process until the mold is filled. Finish with cheese and bake until melted and browned.
Garnish with chopped parsley and enjoy.

PRESENTATION

Serve hot, accompany with bread and enjoy.

TIPS

Do not overcook the lasagna sheets, as they can get watery.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Calories
525
kcal
26%
Carbohydrates
5.8
g
1.9%
Proteins
36.6
g
73%
Lipids
37.9
g
58%
Fiber
0.4
g
0.7%
Sugar
4.7
g
5.2%
Cholesterol
108
mg
36%
Esha
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