Alberto`s Lasagnette
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g cream
- 30 small tomato (s), (bush or cocktail tomatoes)
- 1 onion (s)
- 3 clove (s) garlic
- 300 g flour, (type 405)
- 4 egg yolks
- 1 egg (s)
- 1 tablespoon olive oil
- 1 tablespoon basil, finely chopped
- 1 teaspoon salt
- 2 mozzarella
- 100 g cheese (Emmentaler), rated
- butter
Print Recipe
Pin Recipe Instructions
- Fry the onion in a little butter until translucent. Add the garlic and tomatoes. Fry everything until the tomatoes are completely melted. Possibly remove the skin of the tomatoes. Add the cream and simmer gently until the sauce has a creamy consistency. Salt and pepper.
- Make a pasta dough with the flour, egg yolk, egg, oil and salt, roll out thinly and cut out large squares. Pre-cook pasta plates in salted water for a minute, skim, rinse, spread out on kitchen towels and let cool.
- Spread some sauce in a baking dish. Cover with pasta plates. Spread the sauce and some mozzarella cut into cubes on top, then cover with the plates, sauce and some mozzarella again. Cover the third and last layer with sauce, the rest of the mozzarella and Emmental cheese.
- Bake in the oven at 200 ° for about 15-20 minutes, if necessary, grill the surface until golden brown.
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