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Ricotta And Basil Lasagne

Cuisine: Italian
Type: Cheese, Eggs, Pasta
Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozFresh lasagna noodles
  OR 3/4 pound dried
4 tablespoons 60mlButter
2 tablespoons 30mlFlour - sifted
  Salt and white pepper
1   Nutmeg
2 cups 474mlMilk - warmed
1 1/2 tablespoons 22mlFresh basil - finely chopped
1/2 cup 73g / 2.6ozRicotta cheese
1/2 cup 73g / 2.6ozParmesan cheese - grated
1 1/2 tablespoons 22mlFresh basil - chopped

Recipe Instructions

Cook the lasagna sheets in boiling salted water, a few at a time, until al dente. Remove carefully and drain between dish towels.

Melt butter in a saucepan and stir in flour. Add a little salt, pepper and nutmeg and cook over a gentle heat until flour begins to change color. Slowly whisk in warm milk until sauce is smooth and thickened.

Remove from heat and stir in 1 tablespoon basil, the ricotta and half the Parmesan. Check seasonings.

Preheat oven to 400F.

In a greased baking dish, or lasagna pan, place a sheet of pasta, followed by a thin layer of ricotta mixture.

Sprinkle this with some Parmesan and extra basil. Continue to layer in this order, finishing with the last of the sauce and Parmesan.

Bake for just 20 minutes and serve hot.

Source:
The New Pasta Cookbook

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