Lasagne Tricolore Recipe at MyDish

Lasagne Tricolore

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Method

  • Begin by infusing the milk for the bechamel sauce. Put the milk with the onion, bay leaf and peppercorns in a pan, bring to the boil, turn off the heat, cover and leave to infuse while you prepare the other ingredients.

  • Preheat oven to 180C (350F) gas mark4. Cut the tomatoes in half and arrange them, cut side up, on a baking tray. Sprinkle them with salt and peper, garlic, olive oil and bake until softened and wilted (about 35 minutes).

  • Pull off the tough outer layers of the fennel bulbs and cut the fennel tops where they meet the bulbs. Slice about 4 mm from the root end and cut lengthways into thin slices. Drop the fennel into plenty of salted simmering water and cook for about 5 mins., until the root ends feel tender but firm when prodded with a fork. Drain well.

  • Put the spinach in a pan with 1 cm of water. CCook over a high heat until leaves begin to wilt. Stir, replace cover and cook until completely wilted (1-2mins).Drain and when cool squeeze out water with your hands. Form spinach into marble sized balls.

  • Beat the lemon zest and about half parmesan cheese into the ricotta and season.

  • Now finish the bechamel sauce - mlt the butter, stir in flour and cook gently for about 1 min, stirring all the time until mixture is a smooth paste. Take the pan off the heat and add milk through a sieve. Whisk unitl smooth. Bring back to the boil, whisking all the time until sauce thickens, Season with salt, pepper and nutmeg and simmer genttly for 1-2mins.

  • To assemble lasagne, butter baking dish (23cm x 23cm). Pour half sauce on the bottom and cover with a single layer of pasta. Spread pasta with half ricotta mixture and then arrange tomato halve, mozzarella basil and fennel slices on top. Follow this with another layer of pasta, ricota and dot with spinach balls. Arrange final layer of pasta, pour over the rest of the sauce and sprinkle with grated parmesan.

  • Put the lasagne into the over and cook until golden and bubbling (about 30 mins).

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    Ingredients

    • 8 ripe plum tomatoes
    • To taste salt and pepper
    • 2 garlic cloves
    • 1 tbsp olive Oil
    • 2 fennel bulbs
    • 1 Lemon
    • 125g (4½oz) parmesan cheese
    • knob of Butter
    • 9 sheets Lasagne
    • Handful Fresh basil
    • 1 pint Milk
    • 1 Onion
    • 1 bay leaf
    • 6 Black peppercorns
    • 500g (1lb 2oz) spinach
    • 350g (12oz) ricotta cheese
    •  
    • 45g (1 ½ oz) Butter
    • 35g (1 ¼ oz) plain flour
    • Spinkle freshly ground nutmeg
    • 175g (6oz) mozzarella cheese

    By Views 2049  Added Tue Jul 22 2008


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