Creamy Lasagna with Cheese and Herbs

Creamy Lasagna with Cheese and Herbs 
 Serves 6 |  Preparation: 30 min |  Cooking: 40 min |  Resting time: 10 min

 Ingredients
 For the creamy béchamel sauce:
50 g butter
50 g flour
500 ml milk
100 g double cream
1 pinch of nutmeg
Salt and pepper to taste
 For the filling:
12 lasagna sheets (no pre-cooking required)
250 g ricotta cheese
250 g grated mozzarella cheese
100 g grated Parmesan cheese
150 g grated Emmental cheese
1 egg
2 cloves garlic, minced
1 tablespoon freshly chopped basil
1 tablespoon freshly chopped parsley
1 teaspoon dried oregano
400 g homemade or store-bought tomato sauce
1 drizzle of olive oil
 Step-by-step preparation
 Prepare the béchamel sauce
Melt the butter in a saucepan over low heat.
Add the flour and whisk well to form a roux.
Gradually pour in the milk, whisking constantly to avoid lumps.
Let it thicken over low heat, stirring constantly (about 5 minutes).
Add the crème fraîche, nutmeg, salt, and pepper. Mix and set aside.
2. Prepare the cheese filling
In a bowl, combine the ricotta, egg, garlic, basil, parsley, and oregano.
Add 50g of Parmesan and 50g of mozzarella. Mix well.
3. Assemble the lasagna
Preheat your oven to 180°C (gas mark 6).
In a gratin dish, pour a little tomato sauce into the bottom. Place a first layer of lasagna noodles.
Spread a layer of cheese filling, a ladleful of béchamel sauce, and a little tomato sauce.
Sprinkle with grated Emmental cheese and repeat until all the ingredients are used up.
Finish with a generous layer of mozzarella and the remaining Parmesan.
Drizzle with olive oil and bake for 40 minutes, until the topping is nicely browned.
 Tips & Tricks
 For an even more indulgent gratin, add a few slices of fresh mozzarella on top before baking.
 Do you like intense flavors? Add goat cheese or Gorgonzola to the filling.
 Remember to let the lasagna rest for 10 minutes after baking; it will be easier to cut and even more delicious.

 Storage
 In the refrigerator: up to 3 days in an airtight container.
 In the freezer: up to 3 months, well wrapped. To reheat, let them thaw in the refrigerator before placing them in the oven at 160°C for 20 minutes.