Lasagna Pad Krapao
Lasagna Pad Krapao
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Ingredients:
Garlic and basil bechamel
20g butter
25g flour
250g milk
1 tbsp fish sauce
5g basil
5 cloves garlic
Pasta (4 sheets)
125g tipo 00 flour
1.5 medium (75g) eggs
a pinch of salt
Other
2 slices cheese
Pad Krapao (1 full portion)
2 or more eggs
1 tbsp olive oil
Methods:
Garlic and basil bechamel
Melt the butter and cook it until it is brown.
Add flour and cook until the mixture is bubbly and has a wet sand texture.
Add warm milk and the rest ingredients. Continue to cook the mixture until smooth and gluey.
Stack all the elements:
Layer1: Pad Krapao, Pasta
Layer2: Pad Krapao, Bechamel, Pasta
Leyer3: Pad Krapao, Bechamel, Pasta
Layer4: Pad Krapao, Bechamel, Pasta
Top: 2 slices of cheese, Bechamel
Bake it at 180 Celsius for 30 minutes -
20 minutes with foil on the top and
10 minutes without foil.Fry eggs over high heat with olive oil. Turn the heat to low immediately after dropping the eggs in the pan.
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