La ricetta Lasagna con noci e gorgonzola
Questa deliziosa crepa originaria dell’Italia settentrionale è un piatto emblematico della cucina ligure e piemontese, tipicamente servito durante le ricorrenze famigliari e le feste. Il gusto unico e raffinato combinazione dei sapori morbidi delle lasagne, dei nuclei di noce e del forte gusto del formaggio gorgonzola, crea un contesto rilassato e piacevole, ideale per gli ospiti.
Preparazione
- Preheating the oven to 180°C, start by preparing the bechamel sauce: melt 25g of butter in a saucepan, then add 25g of flour 00, stirring well to avoid lumps. Gradually add 500ml of whole milk, whisking continuously to avoid lumps.
- Bring the mixture to a simmer and cook for about 5 minutes, stirring occasionally, until it thickens. Remove from heat and season with salt and a pinch of grated Parmesan cheese.
- While the sauce is cooking, cook the lasagna sheets al dente. Drain and set aside.
- Melt 25g of butter in a pan and sauté 30g of chopped walnuts until lightly toasted. Remove from heat and set aside.
- In a bowl, combine 125g of crumbled Gorgonzola cheese, 30g of grated Parmesan cheese and 30g of chopped walnuts. Mix well to combine.
- Assemble the lasagna by spreading a layer of the bechamel sauce on the bottom of a baking dish, followed by a layer of lasagna sheets, a layer of the Gorgonzola and walnut mixture, and a sprinkle of Parmesan cheese. Repeat this process two more times, finishing with a layer of bechamel sauce and Parmesan cheese on top.
- Bake the lasagna for about 40-45 minutes, or until the top is golden brown and the sauce is bubbly.
Per maggiori dettagli o varianti vai alla ricetta completa.
