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Ingredients
- 50 g di Parmigiano Reggiano, a pezzi
Besciamella al taleggio
- 500 g di latte
- 50 g di farina tipo 00
- 20 g di burro
- 1 cucchiaino di sale + q.b.
- 2 pizzichi di noce moscata
- 1 pizzico di pepe nero in polvere
- 100 g di Taleggio a pezzi
- 1 pizzico di sale
- 50 g di panna da cucina
Ripieno
- 3 porri a pezzi
- 1 spicchio di aglio
- 40 g di olio extravergine di oliva
- 600 g di ricotta scolata
- 1 pizzico di sale
- 1 pizzico di pepe
Terminare la preparazione
- 300 g di pasta secca tipo lasagne
- 1 cucchiaio di olio extravergine di oliva
- Nutrition
- per 1 porzione
- Calories
- 1640.4 kJ / 392.1 kcal
- Protein
- 8.3 g
- Carbohydrates
- 32.2 g
- Fat
- 26.4 g
- Saturated fat
- 10.5 g
- Fiber
- 2.3 g
- Sodium
- 360.2 mg
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