Onion and Emmental Lasagna
Procedure
Ingredients · Servings 8
- 1 kg white onions
- 300 g Emmental
- Thin sheets of pasta
- 150 g Butter
- 150 g 00 flour
- 1.5 lt fresh milk
- Extra virgin olive oil
- Sale
- Baby
- Nutmeg
Method · 2 h
- Finely chop the white onions and sauté them in oil, adding salt, pepper, and half a glass of water, and cook for at least 40 minutes. In a saucepan,...
- Finely chop the white onions and sauté them in oil, adding salt, pepper, and half a glass of water, and cook for at least 40 minutes. In a saucepan,...
- Finely chop the white onions and sauté them in oil, adding salt, pepper, and half a glass of water, and cook for at least 40 minutes. In a saucepan,...
- Finely chop the white onions and sauté them in oil, adding salt, pepper, and half a glass of water, and cook for at least 40 minutes. In a saucepan,...
- Finely chop the white onions and sauté them in oil, adding salt, pepper, and half a glass of water, and cook for at least 40 minutes. In a saucepan,...
- Finely chop the white onions and sauté them in oil, adding salt, pepper, and half a glass of water, and cook for at least 40 minutes. In a saucepan,...
Finely chop the white onions and sauté them in oil, adding salt, pepper, and half a glass of water, and cook for at least 40 minutes.
In a saucepan, melt the butter, add the 00 flour and stir, gradually pour in the milk, stirring constantly to obtain a creamy white sauce.
Once the béchamel has thickened, add salt, pepper, and nutmeg to taste.
Grate the Emmental and pour the onions, béchamel sauce, and Emmental into a bowl and mix well.
In the base of a baking dish, place a little onion mixture, a layer of pasta sheets, a layer of mixture and repeat, alternating the layers.
Bake in a preheated oven at 180°C for about 40 minutes or until the surface is golden.
