Choosing cheese, piece of cake
Lasagne with Brugge Prestige Cheese, Brugge Old Cheese and lamb
200 g Nazareth butter
200 g grated Brugge Prestige cheese
200 g grated Brugge Old cheese
250 g lamb meat, cut into cubes
250 g lasagne sheets
3 carrots (chopped)
2 large onions (chopped)
2 red peppers (chopped)
3 white celery stalks (chopped)
120 g green peas
300 g pumpkin or squash (chopped)
¼ litre chicken stock
150 g flour
125 ml double cream
Salt and pepper
Heat 150 g of butter in a pan; add the carrots, onion, celery and braise for 5 minutes; then add the squash/pumpkin and peppers and braise for another 10 minutes.
Add the cream, chicken stock, and peas. Season with salt and pepper.
Add the flour, stirring well, over medium heat.
Fry the meat in 50 g of butter and then add the cooked meat to the vegetables. Stir everything well together, and remove the pan from the heat.
Next, line an oven dish (25x32 cm) with a sheet of baking parchment; then put down a layer of lasagne sheets, followed by ½ of the vegetable-meat mixture, then ½ of the cheese mixture (Old and Prestige), then again a layer of lasagne sheets and finally the remainder of the cheese.
Bake in a preheated (180 to 200°C) oven for 30 minutes, until a nice crust is formed.
