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Recipe for Ramequin cheese soufflé
by Simon Balissat
A successful lasagne
28.5.2020
Translation: machine translated
Lasagne itself takes time, but it's worth it. Especially if you make the pasta yourself. You'll never want anything else.
This recipe takes a lot of time, a lot of patience and a lot of love. Don't shy away from it, because the result is so much better than anything you can get from the freezer.
The secret to this lasagne is to only cook the pasta briefly and then wash it. This ensures that the leaves still have a nice bite and don't get soggy.
Ingredients
Pasta
- About 1.5 litres of Bolognese
- 3 eggs
- 225 grams of flour and more for dusting
Béchamel
- 50 grams of flour
- 50 grams of butter
- 5 dl milk
Recipe
I've had this machine for years and am absolutely delighted with it. An investment for life, quasii!
Pasta
Béchamel
- Melt the butter in a pan and add the flour. Sweat everything briefly
- Add hot milk in small amounts and stir with a whisk until a creamy sauce is formed.
- Season to taste with salt and nutmeg
Lasagne
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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