Ingredients and Weight:
- Lasagna noodles (1 pound)
- Pecorino Romano cheese, grated (1 cup)
- Freshly ground black pepper (1/2 cup)
- Heavy cream (1 cup)
- Chicken broth (1 cup)
- Butter (1/4 cup)
- Garlic, minced (4 cloves)
- Parmesan cheese, grated (1/2 cup)
- Mozzarella cheese, shredded (1 pound)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a saucepan, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Gradually whisk in heavy cream and chicken broth. Bring to a simmer and cook until thickened, about 5 minutes.
- Remove from heat and stir in grated Pecorino Romano cheese and Parmesan cheese. Season with black pepper to taste.
- Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish.
- Layer with lasagna noodles, followed by more sauce, mozzarella cheese, and a sprinkle of Pecorino Romano cheese.
- Repeat layers until all ingredients are used up.
- Bake for 30-45 minutes, or until lasagna is bubbly and golden brown.
- Let stand for 10 minutes before slicing and serving.
Nutritional Information:
- Calories: 350 per serving (1/8 of the lasagna)
- Protein: 25 grams
- Fat: 18 grams
- Carbohydrates: 30 grams
Dish Characteristics:
- Rich and creamy
- Bold pepper flavor
- Comforting and satisfying
User Comments:
- "Absolutely delicious! The pepper adds such a unique and spicy touch."
- "This lasagna is a perfect balance of flavors and textures."
- "My guests raved about it. I'll definitely be making it again."
Special Precautions and Tips:
- Use freshly ground black pepper for the best flavor.
- Do not overcook the lasagna, or it will become dry.
- Let the lasagna cool slightly before slicing to prevent it from falling apart.
