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Carapelli

Carapelli

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Lasagna with the Four Cheeses

30 mins
40 mins
Low
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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.
Learn more about Carapelli

Ingredients

6 portions
  • 3 liters Water
  • 1 tablespoon salt
  • 12 lasagnas, (plates)
  • 3 tablespoons Extra Virgin Olive Oil Carapelli®
  • 1/2 cups onion
  • 1 teaspoon garlic
  • 1 cup goat cheese
  • 1 cup milk
  • 1 cup mozzarella cheese
  • 1 cup manchego cheese
  • 1 cup parmesan cheese
  • enough parsley, chopped, to decorate
  • enough 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Juan Segundo Huaman Muñoz
13/06/2020 01:57:49
Excelente
Verónica del Mar
23/01/2020 14:04:13
Lo prepararé
Evangelina Bonilla Delgado
08/12/2019 23:45:58
Muy sabrosa Gracias. .

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