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.

LASAGNA WITH THE FOUR CHEESES

Ingredients

6 Portions

             Measurements             Original             Grams, liters             Ounces, pounds             Cups, Tablespoons           

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• 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.

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