Lasagne with ricotta
Instructions
On pastry Board take the flour and place the eggs, a pinch of salt and a tablespoon of water.
Knead well, you work the dough, roll out the dough with the rolling pin, make a browse rather thin and cut into many squares of about ten centimeters.
In a saucepan melt the butter, add the milk, a pinch of salt, pepper, parsley and grated pecorino.
Stir with a wooden spoon and add, stirring vigorously, the ricotta.
Boil lasagna in lightly salted water, just draw them afloat with the skimmer, let them drain and allineatele on a wet tablecloth.
Grease with butter a baking sheet or a crock, make a layer of lasagne, then the sauce, seasoned with more grated pecorino cheese, still a layer of lasagne and so on until exhaustion ingredients.
Bake in hot oven for a few minutes.
Ingredients and dosing for 4 persons
- 500 g of flour
- 3 eggs
- Salt
- 50 g of butter
- 50 cl of milk
- 1 tablespoon of chopped parsley
- 150 g of grated pecorino cheese
- 300 g of sheep's ricotta
- Pepper