To serve 2 generously I used,
160g lasagne sheets (7/8 sheets)
1 red pepper (sliced)
160g frozen spinach (defrosted)
400g tomato sauce (either ready made or see below)
- tin of tomatoes
- 1 onion (chopped)
- 2/3 cloves of garlic (crushed and chopped)
- Dried basil
- Salt/pepper to taste
- Teaspoon of brown sugar
400g cheese sauce, see below
- 200g ricotta cheese
- 150ml milk
- Nob of butter
- Approximately 10g of plain flour
- Black pepper and nutmeg to taste
Tomato Sauce
Start my softening the chopped onion in some oil in a pan on a low heat, add the chopped garlic and cook for a few minutes until the onion is translucent. Add the tomatoes and seasoning and sugar and cook through on a low heat.
Cheese Sauce
Now in another pan again on a very low heat melt the butter, when fluid sprinkle enough flour to absorb the butter. Keep mixing continuously with a whisk (or a fork will do the job almost as well). When the butter has all been taken up pour the smallest amount of milk in and work into a paste (or a roux) now add a little more milk at a time and keep working it into the sauce. Once the milk is all in, add the ricotta cheese and black pepper and nutmeg (optional) to taste. Mix together and set aside.
Construction
In a lasagne dish, or any oven proof dish, start by adding some tomato sauce, then pasta sheets, then some veggies (red pepper in this case), then more pasta sheets, then spinach. Top off by covering with the cheese sauce and a final twist of black pepper and a grate of nutmeg.
Cook
Cover with foil and cook on 180 degrees C for approximately 30 minutes. After this time check the pasta is cooked and if so remove the foil and finish for 10 minutes to brown the top.
Serve
With a green salad, garlic bread or very good just as it is!
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