Title: French Lasagne
Categories: French, Pasta, Vegetarian
Yield: 8 Servings
1/2 lb Lasagne noodles
3 qt Water; boiling
2 tb Olive oil or butter
1 c Onion (2); diced
4 cl Garlic; minced
1 ts Basil
1 ts Tarragon
2 c Mushrooms; sliced
1 lb Ricotta cheese
1 lb Small curd cottage cheese
4 Eggs; lightly beaten
1 c Raw spinach; chopped, packed
1/4 ts Salt
1/4 ts Black pepper; freshly ground
1/4 ts Nutmeg
1/2 c Parmesan cheese; finely
- grated
1 1/2 c Mozzarella cheese; grated
MMMMM-----------------------BÉCHAMEL SAUCE----------------------------
1/4 c Butter
1/4 c Unbleached white flour
1 1/4 c Milk
1/2 c Parmesan cheese; finely
- grated
1/8 ts Salt
Black pepper; to taste
A béchamel sauce replaces the traditional tomato sauce for a rich and
delicious lasagne variation.
Cook the noodles in a 4 qt pot with boiling water until al dente.
Drain, refill the pot with cold water, and let noodles sit in water.
Heat the oil or butter in a 10" frying pan on medium heat and sauté
the onions, garlic, basil, and tarragon. When onions begin to brown,
add mushrooms and cook until tender.
In a large bowl mix rocotta and cottage cheese, eggs, sautéed
vegetables, raw spinach, salt, pepper, nutmeg, Parmesan, and 1/2 cup
mozzarella. Preheat oven to 375°F.
To make the béchamel sauce, melt butter in a 2 qt saucepan or 10"
cast-iron frying pan. When melted, add flour and cook a few minutes
on low heat. Slowly add milk, stirring constantly; then add Parmesan,
salt, and black pepper to taste. Cook until the sauce thickens. Thin
with a bit more milk if needed. Remove from heat and set aside.
To assemble the lasagne, brush just a bit of sauce into bottom of
9x12" pan to cover. Add a layer of noodles, then some of the cheese
mixture. Repeat with a layer of noodles, cheese mixture, noodles, and
then top with the remaining béchamel sauce and remaining 1 cup
mozzarella. Bake covered 30 minutes. Remove from oven and allow to
set 10 minutes before serving.
Recipe by Horn of the Moon Cookbook by Ginny Callan
