Koskenlaskija Lasagne
recipe

A delicious lasagna that combines comforting flavors with the creaminess of Koskenlaskija cheese, creating an unforgettable weekend lunch.
Preparation Time: 1 hour
Serving Size: 4
Ingredients:
- 6 dl tomato-based ground meat sauce
- 200 g lasagna sheets
- 1 l Koskenlaskija Bechamel sauce
- 150 g grated Valio Mustaleima Emmental cheese
Koskenlaskija Bechamel Sauce:
- 30 g butter
- 3 tbsp all-purpose flour
- 8 dl milk
- 200 g Koskenlaskija cheese (grated)
- Salt and pepper to taste
Instructions:
1. First, prepare the Koskenlaskija Bechamel sauce: melt the butter in a saucepan over medium heat. Add the flour and mix well until a golden roux forms.
2. Gradually add the milk while continuously stirring until the mixture thickens. Stir in the grated Koskenlaskija cheese, salt, and pepper until the cheese has melted.
3. Grease a baking dish and spread a layer of the tomato-based ground meat sauce on the bottom.
4. Place a layer of lasagna sheets on top, followed by a layer of Bechamel sauce, and finally a layer of grated Emmental cheese.
5. Repeat the layers until all ingredients are used. Finish with Bechamel sauce and grated cheese on top.
6. Bake in a preheated oven at 180°C (350°F) for about 30-40 minutes, until the top is beautifully golden brown.
7. Allow the lasagna to rest for a moment before serving.
Nutritional Information (per serving):
- Energy: 600 kcal
- Protein: 30 g
- Carbohydrates: 70 g
- Fat: 25 g
- Fiber: 3 g

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