1 tablespoon of butter
2 tablespoons of wheat flour
Salt to taste
Ground nutmeg to taste
Cayenne pepper to taste
3 cups of warm milk
1/2 cup of cream
4 cups of fresh ricotta cheese crumbled
1 cup of grated Parmesan cheese
3 tablespoons of olive oil
1 cup of chopped parsley leaves
600g of fresh lasagna dough
1 tablespoon of butter
2 tablespoons of wheat flour
Salt to taste
Ground nutmeg to taste
Cayenne pepper to taste
3 cups of warm milk
1/2 cup of cream
4 cups of fresh ricotta cheese crumbled
1 cup of grated Parmesan cheese
3 tablespoons of olive oil
1 cup of chopped parsley leaves
600g of fresh lasagna dough
In a saucepan, melt the butter, then add the flour, salt, nutmeg, and cayenne pepper
Whisk to combine
Add the milk gradually, whisking until thickened
Remove from heat
Let cool slightly, then stir in the cream
Set aside
In a separate bowl, mix together the ricotta cheese crumbled, Parmesan cheese, olive oil, and parsley leaves
Refrigerate each lasagna leaf, cutting into 4cm squares
Grease a baking dish with some butter, arranging the rondellis side by side
Cover with white sauce and bake at 280°F for 25 minutes or until the surface is golden brown.
