Pasta to the oven with lettuce and bechamel sauce


1 1/2 fresh lasagna pasta, ready to cook
2 lettuce heads, cut thick slices
about 200 grams sweet provola cheese sliced
1 packed parmesan cheese ( without 3 tablespoons that you will use for bechamel souce)
1 glass vegetable broth
1/4 shallop finely chopped
1 liter whole milk
100 grams all purpose flour 
50 grams butter
freshly grated nutmeg


Heat 1 tablespoon oil in a large pot, over medium-high heat. When oil shrimmers, add shallop and cook, stirring occasionally, until translucent, about 2 minutes. Then add the lettuce slices and cook for about 15 minutes, stirring occasionally and dilute with broth if needed.
Meanwhile prepare bechamel souce:
In a medium saucepan, melt butter over high heat. Add flour and coock, whisking constantly, until roux is golden brown, about 1 minute. Add milk and continue whisking until milk begins to boil and thickens enough to coat the back of a spoon. Remove from the heat and stir nutmeg, parmesan cheese and salt. Cover the surface with plastic wrap to conserve.
Preheat oven to 375-380° F.
Spread some bechamel along the bottom of a 9-by 13-inches baking dish, place 1 single layer of fresh pasta over the souce. Top with more bechamel and 1 layer of lettuce. Finish with some sliced of provola cheese and parmesan cheese.Repeat with anoter layer of pasta and continue until you finish all the ingredients, you better finish the last layer with the parmesan cheese. Sprinkle with sone butter pieces.
Bake 35-40 minutes, until cheese is goldenin places and lasagna is bubbling along the edges.

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