RomanItalian
Lasagna allo Scarpariello
by Cucina con Ruben · 548K subscribers on YouTube
A Roman-style lasagna with cherry tomatoes, basil, béchamel, pecorino, mozzarella, and lemon zest.
- Cook
- 30 min
- Difficulty
- medium
Ingredients
11 itemsMethod
- Prepare the cherry tomatoes by cutting them.
- Add basil to the soffritto.
- Prepare the béchamel: melt butter, add flour, then gradually add milk, season with salt and pepper, and add plenty of pecorino (since we are in Rome).
- Blanch the lasagna sheets for one minute.
- Spread a layer of béchamel on the bottom of the dish.
- Layer the egg pasta sheets.
- Add another layer of béchamel.
- Add mozzarella.
- Repeat for about 5 more layers.
- For the final layer, cover with cherry tomatoes.
- Grate lemon zest on top.
- Bake at 200°C for about 30 minutes.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
