Cheese whizz, you’ll love this lasagne

A special blend of dried herbs (you’ll have most of them in your pantry) gives this de­li­cious meat-free lasagne the edge.

The Hastings Mail - - COMMUNITY COOKBOOK - 1 baby cos let­tuce tele­graph cu­cum­ber 1 cour­gette

Ready in: 45 min­utes Prep: 15 min­utes Cook: 40 min­utes Serves: 4-5 peo­ple. Pre­heat oven to 210 de­grees Celsius. Lightly grease a large bak­ing dish (mea­sur­ing about 35 x 25cm).

Heat a driz­zle of oil in a large, deep fry-pan on medium-high heat. Cook onion for about 2 min­utes, un­til ten­der.

Add lasagne herbs, tomato paste and salt and cook for a fur­ther 2-3 min­utes, un­til fra­grant.

Add wine/stock and sim­mer for 1 minute, un­til al­most evap­o­rated. Add pas­sata and car­rot, bring to a gen­tle sim­mer and cook for about 2 min­utes, un­til thick­ened. Re­move from heat and sea­son to taste with salt and pep­per. Set aside. While sauce is sim­mer­ing, melt but­ter in a small pot and whisk in flour. Add milk, a lit­tle at a time, whisk­ing con­stantly for about 3 min­utes, un­til sauce is thick and creamy. Whisk in first mea­sure of parme­san and ri­cotta then re­move from heat. Sea­son to taste with salt and pep­per. Set aside. Lay 1 sheet of pasta in the bot­tom of the pre­pared dish (cut to fit and cover base) and top with of each of the cooked tomato sauce, spinach and bechamel sauce. Re­peat with re­main­ing in­gre­di­ents, fin­ish­ing with bechamel.

Bake for 30-35 min­utes, un­til cooked through and golden. While lasagne cooks, com­bine shal­lot, vine­gar, oil and parme­san in a large bowl. Quar­ter ap­ple and thinly slice; roughly chop let­tuce; thinly slice cu­cum­ber; peel cour­gette into long, thin rib­bons. Toss veges with shal­lot dress­ing just be­fore serv­ing and sea­son to taste with salt and pep­per. To serve, di­vide cheesy tomato and ri­cotta lasagne be­tween plates and serve with a hand­ful of salad.

MY FOOD BAG

Cheesy tomato and ri­cotta lasagne.

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