Cheese Lasagna

Briefly pre-cook the pastry sheets in salted water, drain and rinse when cool.

For the sauce, sauté the finely chopped shallots in a saucepan with butter until soft. Add juice of one lemon and clear soup and boil by half. Thicken with flour butter, pour the whipping cream and stir in the kitchen herbs. Season the sauce with salt, pepper and a pinch of nutmeg.

Spread a layer of dough on a small buttered gratin dish, put a layer of cheese on top and a little bit of sauce on top. Spread out the dish in layers. Finish with the sauce.

Bake the cheese lasagne in the oven at 170 degrees (top/bottom heat) for about 15 minutes.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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