Title: Ricotta and Basil Lasagne
Categories: Cheese European Pasta
Yield: 4 Servings
| 1 | lb | Fresh lasagna noodles |
| | | Or 3/4 pound dried |
| 4 | tb | Butter |
| 2 | tb | Flour; sifted |
| | | Salt and white pepper |
| | pn | Nutmeg |
| 2 | c | Milk; warmed |
| 1 1/2 | tb | Fresh basil; finely chopped |
| 1/2 | c | Ricotta cheese |
| 1/2 | c | Parmesan cheese; grated |
| 1 1/2 | tb | Fresh basil; chopped |
Recipe by: The New Pasta Cookbook Cook the lasagne 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 400 degrees F. In a greased baking dish,
or lasagne 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. Typed by Diana Rattray