Name Tomato and basil lasagne

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Tomato-and-basil-lasagne_cIngredients:
Tomato sauce:
* 2 tbsp olive oil
* 1 onion, peeled and chopped
* 1 kg (2 lb 4 oz) plum tomatoes, skinned, de-seeded and chopped
* 1 clove garlic, crushed
* 75 ml (2 1/2 fl oz) vegetable stock
* 2 tbsp tomato puree (paste)
* 1 tsp caster sugar
* 1 bay leaf
* 1 tsp balsamic vinegar
* 1 bunch basil leaves, roughly torn
* salt and freshly ground black pepper

Cheese sauce:
* 200 ml (7 fl oz) creme fraiche
* 6 tbsp freshly grated Parmesan cheese
* 125 g (4 1/2 oz) mozzarella cheese, diced
* 75 g (3 oz) Cheddar cheese, grated
* 2 tbsp cornflour mixed with 2 tbsp water
* salt and freshly ground black pepper
* 9 sheets no pre-cook lasagne

1. Heat the oil in a large saucepan and saute the onion for 2 to 3 minutes. Stir in the tomatoes and garlic, bring to the simmer and stir in the vegetable stock, tomato puree, caster sugar, bay leaf and balsamic vinegar. Cover and simmer for 20 minutes. Remove the lid and simmer to thicken the sauce for a further 10 minutes. Stir in the basil and season to taste.
2. To make the cheese sauce, place the creme fraiche in a small saucepan together with 3 tablespoons of the Parmesan cheese, the diced mozzarella cheese and grated Cheddar cheese and melt the cheeses over a low heat. Stir in the cornflour and simmer to thicken. Season with salt and pepper.
3. Preheat an oven to 180°C/350°F/Gas Mark 4.To assemble the lasagne, spoon half the tomato sauce into a lasagne dish measuring approximately 25 x 18 cm (10 x 7 in) and cover with three sheets of lasagne. Spoon over half the cheese sauce and cover with lasagne. Pour over the remaining tomato sauce and arrange a layer of lasagne on top. Finally, spread the rest of the cheese sauce over the pasta to cover it completely. Sprinkle the top with the extra Parmesan cheese and cook in the oven for about 25 minutes.

Serves: 5 portions

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