Cheese Lasagna

  • Difficulty


  • 350 g Lasagne n° 112 all’uovo
  • 1 small bunch Italian parsley
  • 4 tbsp dry white wine
  • 20 g Butter
  • 100 g gorgonzola cheese
  • a dash of tabasco sauce
  • 100 g brie cheese
  • 6 tbsp grated Parmesan cheese
  • 2 dl milk
  • 1 sage leaf
  • ½ tbsp dried thyme, crumbled
  • salt and pepper
Lasagne n° 112 all’uovo


Cook the lasagne in a large saucepan with plenty of boiling salted water.Drain it al dente, put them under cold running water and drain them again, then put them on a clean damp tea towel.Next, pour the milk, the wine, the Tabasco sauce and the herbs in a saucepan and warm over a medium heat; once removed the skin, add the chunks of cheese and a smattering of pepper.Whisk the cheeses until melted into a smooth cream and then remove from the heat.Grease an oven-proof pan with some oil, then arrange the pasta into 3 layers alternated with the cheese cream and the parmesan (keep 3 tbsp of it aside).Put the lasagne in a preheated oven at 190 °C and cook for about 20 minutes.Once rinsed, deseeded and drained from the cooking water, chop the tomatoes, into discs.Arrange the tomatoes over the pasta, sprinkle them with the chopped parsley, the grated cheese and cook for another 10-12 minutes. Garnish with the parsley and serve immediately.