Recipe
Spring vegetable lasagne
What you’ll need
30g butter
¼ cup plain flour
1½ cups milk
1 bunch asparagus, trimmed, thickly sliced
2 baby marrows, cut into ribbons
2 green onions, trimmed, cut into 8 cm lengths
1 bunch English spinach, trimmed
10 dried instant lasagne sheets
1 cup frozen peas
250g fresh ricotta
2 tomatoes, thinly sliced
2/3 cup chopped fresh basil leaves
1 cup grated cheese of your choice
Extra basil leaves, to serve
Method
1.
2.
Preheat oven to 200°C/180°C fan.
Melt butter in small saucepan over medium heat. Add
flour. Cook, stirring for 1 minute or until bubbling.
Remove from heat. Gradually stir in milk until
combined. Return to heat. Cook, stirring constantly
3.
4.
5.
for 3 minutes or until sauce boils and thickens. Remove
from heat. Season with salt and pepper.
Bring a medium saucepan of salted water to the boil.
Add asparagus, baby marrows and onion. Boil for 2
minutes. Remove with slotted spoon. Drain on paper
towel. Add spinach to pan. Cook for 1 minute or until
wilted. Remove with slotted spoon. Squeeze out excess
moisture when cool enough to handle. Roughly chop.
Cover the base of a 20 cm x 28 cm
(8-cup capacity) ovenproof dish with 2/3 cup white
sauce. Layer ¼ lasagne sheets trimming to fit. Layer
asparagus mixture, peas and 1/3 ricotta. Top with 1/3 of
remaining lasagne sheets, ½ spinach, and ½ remaining
ricotta. Repeat. Top with remaining lasagne sheets
and remaining white sauce. Arrange tomato and basil
leaves on top. Sprinkle with cheese.
Bake for 45 minutes or until golden and pasta is tender.
Serve with extra basil leaves.
Source: www.taste.com
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