Better Homes and Gardens (Australia) - - Star Ingredient -

2 Tbsp clas­sic ex­tra

vir­gin olive oil 2 Tbsp plain flour

2 cups milk 1 cup fresh ri­cotta

1 Pre­heat a bar­be­cue grill plate or char­grill pan over a medium-high heat. (For oven cook­ing, see Cook’s tip, be­low left). 2 Brush egg­plant and zuc­chini slices lib­er­ally with oil. Sea­son. Grill in batches in a sin­gle layer for 5 min­utes, turn­ing once, or un­til lightly charred and ten­der.

3 To make ri­cotta bechamel sauce, put oil and flour in a medium saucepan over a medium heat. Cook, stir­ring con­stantly, un­til bub­bling. Add milk, ½ cup at a time, stir­ring well after each ad­di­tion. Only add more milk once the mix­ture be­comes smooth. Whisk in ri­cotta. Sea­son. Set aside.

4 Spoon ½ cup tomato sauce

into base of a 40 x 30cm roast­ing pan (oval or rec­tan­gle). Top with 1½ lasagne sheets or as re­quired to form a sin­gle layer, trim­ming sheet to fit.

5 Spoon over 1 cup bechamel. Top with ¹⁄³ of grilled egg­plant and zuc­chini in a sin­gle layer.

6 Re­peat lay­er­ing twice more

with tomato sauce, lasagne sheets, bechamel and veg. Dol­lop re­main­ing tomato sauce on top. Scat­ter with moz­zarella. 7 Bake lasagne for 35 min­utes or un­til cheese is golden and pasta is ten­der. 8 To serve, gar­nish with torn boc­concini, if us­ing, and basil leaves. Sea­son with pep­per.

Roast chick­ens

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