PACKY PASTA RECIPES

LASAGNE WITH TOMATO & BECHAMEL SAUCE

(Tender sheets of pasta sandwiched between layers of tasty béchamel sauce, cheese, spinach and herbed tomato sauce, topped with more cheese and baked until firm). Serves 6

LASAGNA

8 dried (ready made) lasagna sheets, each 3" broad x 6" long, OR prepare 4 broad (6" x 6") fresh sheets.

SPINACH

20 spinach leaves – stalks removed, blanched in boiling water and drained

CHEESE

50 gm cheddar cheese, 50 gm mozzarella cheese or 100 gm pizza cheese

TOMATO SAUCE

3-tbsp olive oil or any cooking oil, ¼ cup chopped fresh basil or coriander, ½ tsp dried oregano, ½ tsp freshly ground black pepper, 11/2 tsp salt, 1 tsp brown or ordinary sugar, 1 small baingan (eggplant) – cut into tiny pcs (diced), 1 capsicum – diced, 2 tbsp tomato puree, 500 gm tomatoes – blanched, peeled and chopped

BECHAMEL SAUCE

3 tbsp melted butter, 3 tbsp maida (plain flour), 2 cups (400 gm) milk, 2 pinches ground jaiphal, optional, ½ tsp freshly ground black pepper, ¾ tsp salt, or to taste

1. To prepare the tomato sauce, heat oil over moderate heat in a large, heavy-based saucepan.
2. Add the eggplant cubes and stir-fry for 2 minutes. Add the capsicum and, stirring occasionally cook them for about 3-4 minutes, along with the eggplant pcs until both are softened.
3. Add the tomatoes, basil, oregano and black pepper. Add tomato puree, salt, sugar, coriander and mix well. Bring to a boil, reduce the heat slightly, and cook uncovered, stirring often, for about 15 minutes or until it reduces and thickens. Remove from heat.
4. To cook the béchamel sauce, place the melted butter in a heavy saucepan over low heat and stir in the nutmeg powder, black pepper, and flour and sauté until the mixture darkens slightly (about ½ minute). Remove from the heat.
5. Gradually pour in the warm milk, stirring continuously until the sauce is smooth. Return to moderate heat and stir until it boils. Reduce the heat and simmer, stirring constantly for about 5 minutes, until the sauce thickens to a thick-custard consistency.
6. To assemble the lasagna, grate cheese and mix together if using 2 varieties.
7. Spread half of the tomato sauce in the bottom of the baking tray.
8. Place 2 pasta sheets side by side (for ready made), on top of the tomato sauce. Place one broad one, if using fresh pasta.
9. Spread half of the béchamel sauce on top of the sheet.
10. Spread another layer of pasta.
11. Spread blanched spinach leaves, then sprinkle half of the grated cheese on top.
12. Put another layer of pasta, and then a layer of tomato sauce.
13. Put the final layer of pasta and spread with the left over béchamel sauce. Sprinkle the remaining cheese on top.
14. Place the lasagna in the top of a pre-heated 200°C/390°F oven and cook for 30-40 minutes or until the top is slightly golden and on sticking a knife in it, the knife comes out clean.
15. It’s best to let the lasagna set for at least another hour before serving , as this "plumps" the pasta. Reheat before serving , and cut into squares & serve.

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