Pasta with asparagus, lemon and basil
2020-08-13 / test@t
Lasagna by Jamie Oliver
The vegetables for this veggie lasagna, fennel and leeks, are fried for a long time and then stewed in wine and are incredibly sweet. If cooked with love, it will be fantastic.
Ingredients
- 4 large stalks of leeks
- 3 fennel heads
- 6 cloves of garlic
- 50 g butter
- ½ bunch thyme (15 g)
- 125 ml dry white wine
- 75 g flour
- 1.5 liters of milk
- 1 whole nutmeg
- 50 g pecorino or parmesan cheese
- 100 g of Talejo cheese
- 1/2 queen dough for pasta or 400 g ready-made lasagna sheets
- 125 g mozzarella
- 100 g gorgonzola
- olive oil
STEP-BY-STEP COOKING RECIPE
Step 1
Thinly chop the white leek, fennel and garlic. Place a large skillet over medium heat, melt the butter, add most of the thyme leaves and chopped vegetables. Season and cook for 15 minutes, stirring constantly. Pour in the wine, cover and cook for another 30 minutes, until the vegetables are soft and sweet. Stir occasionally, add water if necessary.
Step 2
Add flour, stir, and then gradually add warm milk, stirring constantly. Cook, continuing to stir, until the sauce thickens. Grate a little nutmeg in a pan, remove from heat, add half of finely grated pecorino and half of talejo, mix well. Season with salt and black pepper and let cool.
Step 3
Preheat the oven to 180C. If you are using fresh dough, roll it into 2mm thick layers and cut into rectangles. Assemble the lasagne by placing layers of dough and vegetable sauce in a baking dish and adding chunks of mozzarella, gorgonzola and leftover talejo cheese; finish with a layer of sauce. Sprinkle with leftover pecorino and other cheeses if remaining and bake for 40 minutes, until golden brown.
Step 4
Tear off remaining thyme leaves, stir in a little olive oil and sprinkle over the lasagne 5 minutes before cooking ends. Remove the cooked dish from the oven, let stand 15 minutes and serve.
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