Water Börek Using Lasagna Sheets
Ingredients
- 25 Barilla lasagna sheets (or more)
For boiling
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 2 liters water
For sauce
- 2 eggs
- 1 cup milk
- 1 cup butter
- Salt to taste
For filling
- 400 grams white cheese
- Half bunch parsley
For topping
- Grated kashar cheese
Preparation
Sauce
Melt the butter and let it cool slightly.
In a deep bowl, mix milk, butter, eggs, and a bit of salt.
Assembly and baking
Boil the lasagna sheets in salted water in two batches, stirring continuously to prevent sticking, and immediately transfer to cold water after boiling.
Spread 2-3 tablespoons of sauce in a baking dish.
Layer lasagna sheets, drizzle with sauce, and add filling between layers until ingredients are used up.
End with a double layer of lasagna sheets, pour remaining sauce over, and cut into pieces.
Bake at 180°C for 30 minutes.
Remove from oven, sprinkle with grated kashar cheese, and bake for another 10 minutes until cheese melts.
Notes
Be careful when boiling lasagna sheets to prevent them from sticking; boil in two separate batches and stir continuously.
