PACKY
PASTA
RECIPES
LASAGNE
WITH CHEESE SAUCE
Tender pasta sandwiched between layers of
tasty béchamel sauce, cheese, finely grated vegetables, topped with more cheese and baked
until firm. Serves – 8
PASTA
4 sheets (10"x6") of fresh
lasagne OR 3"x6" sheets of instant (ready made) lasagna (8 sheets)
BECHAMEL SAUCE (WHITE SAUCE)
4 tbsp melted butter, 4-tbsp maida (plain
flour), 21/2 cups (500ml) milk, 2 pinches ground nutmeg (grated jaiphal), ¼ tsp freshly
ground black pepper, 11/4 tsp salt, or to taste
VEGETABLES
2-3 tbsp finely grated carrot ; 2-3 tbsp
finely grated cabbage
CHEESE
100 gm pizza cheese
- For the béchamel sauce, melt butter in a
heavy kadhai over low heat. Stir in the nutmeg powder, black pepper & maida and sauté
for about 1 minute on low heat.
- Gradually pour in the milk, stirring
continuously until the sauce is smooth. Add salt. Return to moderate heat and stir
constantly for about 5 minutes, until the sauce thickens to a thick-custard consistency.
- To assemble the lasagna, grate cheese.
- Spread 1/3 of the white sauce in the bottom
of the baking tray.
- Place a lasagne sheet on top.
- Sprinkle ½ of the finely grated vegetables
on top the lasagne sheet.
- Sprinkle 1/3 of the cheese on the
vegetables.
- Spread another layer of pasta.
- Spread ½ the béchamel sauce on top.
- Spread another layer of pasta.
- Sprinkle the rest of finely grated
vegetables on top of lasagne sheet.
- Sprinkle ½ of cheese.
- Spread the last layer of pasta.
- Spread the left over béchamel sauce on top.
- Sprinkle the last bit of cheese and even
more if you want it really cheesy.
- Place the lasagna on top of a pre- heated
200°C/390°F oven and cook for about 30 minutes or until the top is slightly golden and
when you stick a knife in it, the knife comes out clean.
- It’s best to let the lasagna set for at
least another hour before serving, as this "plumps" the pasta.
- Reheat and cut into squares and serve.
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