Lasagna With Ricotta

Preparation:

Preparation: Make a fountain on the pastry board and place the eggs, a pinch of salt and a few spoonfuls of water in the middle. Knead well, knead the dough, roll it out with a rolling pin, make a rather thin sheet and cut many squares of about ten centimeters on each side. Melt the butter in a saucepan, add the milk, a pinch of salt, pepper, parsley and grated pecorino. Mix with a wooden spoon and dilute the ricotta, stirring vigorously. Boil the lasagnette in lightly salted water, as soon as they float to the surface, pull them out with a slotted spoon, let them drain and line them up on a wet tablecloth. Grease a baking dish or an earthenware dish with butter, make a layer of lasagne, then the sauce, season with more grated pecorino cheese, make another layer of lasagne and so on until all the ingredients are used up. Bake in a hot oven for a few minutes.