Five cheese lasagna recipe

MASS: Place the flour on the table forming a hill. With the fingertips form a small crater on the top, and place the two eggs. Mix and add the water.

Five cheese lasagna ingredients:

2. Once well mixed, knead sinking the back of the palm of the hand on the dough and push forward, fold in four the dough and repeat the operation until the dough is homogeneous.

3. Stretch with the help of the roller, forming very thin sheets, cut with the knife (or with shaped wheel) to the size of the mold, taking into account that the dough grows by approximately 30 percent, after sanctioning it. Skip the egg pasta for 05 minutes, remembering that the paste is still cooking at the time of baking.

4. White sauce: In a small pot, melter the butter, and add the flour and milk, while moving with the wire whisk. When the boil breaks, add salt, pepper, nutmeg. If lumps had left, you can blend gently.

5. Lasagine armed: cover the bottom of the mold with a very thin layer of white sauce, to prevent the dough from sticking to the mold. Do not take butter (less margarine), to avoid the formation of fatty layers.

6. Place a sheet of pasta to the egg. Add white sauce, stretch. Cover with EDAM cheese (both EDAM, Gouda and Egmond cheese are cut in slices of 25 grams each), Mozzarella, Parmesan.

7. Place a sheet of pasta to the egg. Add white sauce, stretch. Cover with the Gouda MAILAND, MOZZARELLA, Parmesano.

8. Place a sheet of pasta to the egg. Add white sauce, stretch. Cover with Egmont cheese, Mozzarella, Parmesan. Bake in hot oven to 3001/4F (175F) for 20 minutes.

9. Let me gratine to taste. It is advisable to check the lasagna after 20 minutes, since all the ovens are not equal. Finally serve hot.