Until this year, I didn't know what leurda was all about, what it looks like… what it tastes like I mean, I knew from reading and hearing, but not "live" as a great blessing and I stopped thinking and bought some good connections leg to be there! 😀 I ate some of it raw, in salads, and I put the rest in bags in the freezer.
For a while I agreed with my family to have "a day with meat, a day without meat", that is, once like me, once like you :))))) Very well now caught leurda from the freezer , a lasagna with very good and aromatic cheese came out 😉
- lasagna sheets (depending on the tray used)
- For the filling:
- 150 g goat cheese
- 150 g telemea
- 100 g cheese
- 2-3 tablespoons sour cream 20% fat
- leurda to taste
- salt and pepper
- For Bechamel sauce:
- 50 g butter
- 2 tablespoons flour
- 400 ml of milk
- salt and pepper
- To sprinkle on top:
- cheese and parmesan
How to prepare Lasagna with cheese and leurda:
In a bowl, mix the goat's cheese and the crushed telemeau with a fork and grated cheese on a large-mesh grater. Add chopped leurda, salt and pepper to taste. At the end, add the cream, just enough to obtain a homogeneous composition.
Melt the butter over low heat. Set the dish aside on the fire and add the flour, stirring constantly, so that no lumps form. Pour the milk a little, mix and season to taste with salt, pepper and nutmeg. Put the pot on the fire again and cook until the composition begins to thicken. Set aside to cool.
In a well greased bowl with butter put a layer of lasagna sheets. Cover with sauce and half of the cheese composition. We repeat the operation. The last layer will be lasagna sheets that we will cover very well with sauce and a generous layer of cheese and parmesan.
Bake over medium heat until the lasagna is lightly browned on top and the sheets soften (try with a fork)
Good appetite! 😉