- 12 plates of lasagna.
- 125 g ricotta.
- 150 g of Bleu d'Auvergne.
- 1 ball of mozzarella.
- 1 goat log.
- 1/2 liter béchamel with salt and pepper.
Preheat oven to 210 ° C (gas mark 7) .
Cut the blue, mozzarella, ricotta and goat into pieces.. Put them in a bowl and mix .
. In a large rectangular dish, place a thin layer of béchamel, then 3 slightly overlapping sheets of lasagna.
Arrange a third of the cheese mixture, cover with bechamel and parmesan .
Repeat twice the operation, then finish with a layer of lasagne and béchamel. Sprinkle generously with Parmesan dish.
Bake for 30 minutes, and serve hot .
Notes: Accompanied by a salad, lasagna these wonderfully delight the palate of cheese lovers.