Ingredients:
500g (1 pound) pre-cooked lasagna noodles
200g (6 to 7 ounces) mozzarella cheese
100g (3 ounces) Emmental cheese
100g (3 ounces) dry cottage cheese
100g (3 ounces) Parmesan cheese, grated
Salt, to taste
Pepper, to taste
4 tbsp. butter
3 tbsp. flour
3 cups milk
1 cup heavy cream
Method:
Pre-heat oven to high.
Bring the butter to melt in a pot, season with salt and pepper and let it boil a little. Add flour and mix well. Add milk very carefully, little by little, mixing not to make “grains.”
Mix all the time until it begins to cream.
Separate some mozzarella slices to finish the lasagna. The rest of the cheeses should be chopped.
Add cheeses to the white sauce and let melt. Take the sauce out the heat, add cream and mix well.
In a 9″x13″ dish begin to “build” the lasagna as follows:
First, a tiny layer of sauce
Second, a layer of lasagna noodles
Third, a layer of sauce
Fourth, a layer of lasagna noodles
And so on until finishing the sauce. Over the last layer, spread the mozzarella slices.
Cook for 20 minutes, then lower the oven temperature and let it bake for 15 minutes more. It must be bubbling and beginning to brown a little.
