Lasagne con Ricotta e Peperotta | Fattoria La Vialla

Ingredients

• 400 g flour
• 4 eggs
• 1 tbsp Extra Virgin Olive Oil
• a pinch of salt
• 500 g of fresh ricotta (preferably made with sheep’s milk)
• 2 jars Peperotta (280 g each)
• 250 ml milk
• 200 g grated pecorino cheese
• 3 spring onions
• ½ grated nutmeg
• ½ tsp salt
• ½ tsp pepper
• 2 tbsp extra virgin olive oil (to grease the baking pan)