Tomato and Ricotta Lasagne
Ingredients:
Tomato sauce:
¼ olive oil
6 cloves garlic, peeled
3 kg fresh or tinned tomatoes
Cheese Stuffing
400g ricotta cheese, grated
4 tablespoons freshly grated Parmesan
4 tablespoons unsalted butter, melted
200 g grated mozzarella
Freshly ground black pepper
Green lasagne noodles
1-2 bunches fresh basil, use only the whole leaves
White sauce:
60g butter
60g flour
600ml milk
Salt and white pepper
Extra parmesan cheese
Method:
Tomato sauce: sauté the whole garlic cloves in the olive oil until golden.
Add roughly chopped tomatoes.
Cover and simmer for 25 minutes.
Blend and cook, without the lid until thick (about 15 minutes).
Season to taste.
Cheese stuffing:
combine grated ricotta and the parmesan with the melted butter.
Grind the black pepper over the grated mozzarella.
To assemble:
Place a layer of the lasagne sheets on the base of an ovenproof dish.
Put a layer of the tomato mixture on top and spread some of the basil leaves over this.
Sprinkle some of the mozzarella on top and then place a layer of the ricotta mixture .
Repeat, a layer of pasta, tomato, basil, mozzarella and ricotta, finishing with a layer of pasta, tomato and basil.
Cover with the white sauce and top with grated parmesan cheese.
Cook in a moderate oven for 45 minutes.
White sauce:
Melt butter in saucepan.
Add the flour and blend with the butter.
Cook gently for a minute.
Remove from heat and add the cold milk, a little at a time,stirring constantly, until all of it has been used up. (At first the milk will absorbed by the flour, but as yo continue to add it, the uncooked sauce gets thinner.
Constant stirring prevents lumps forming.
It helps to stir with a whisk.
Return to heat, bring to the boil, stirring, and continue to cook for 1–2 minutes.
Finally remove from the heat and season with salt and white pepper.
