The lasagne was a vegetarian version of Lasagna al Forno a la Bolognese.
Roughly as follows:
Make a generous pint of thickish bechamel and season with salt pepper and nutmeg.
Make a ragu with an onion, a carrot and a stick of celery; all finely chopped and sauteed in olive oil. About 500g of mushrooms, also finely chopped (I used 50/50 portobello and cremini). A small can of tomato paste, a glug of Madeira (or sherry or white wine). Water enough to produce a pasta sauce consistency. Season with salt, pepper and nutmeg.
Butter a lasagne pan. Layer a quarter of the ragu, a quarter of the bechamel and a layer of pasta. Repaet so you have four layers of sauce and three of noodles. Top with grated parmesan.
Cover with foil and bake for 30 mins at 375F. Uncover and bake 10 minutes more. Let stand for 10 minutes and then cut into portions and serve.
Makes about 8 main course or 12 pasta course portions.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
Date: 2010-09-25 12:17 pm (UTC)Roughly as follows:
Make a generous pint of thickish bechamel and season with salt pepper and nutmeg.
Make a ragu with an onion, a carrot and a stick of celery; all finely chopped and sauteed in olive oil. About 500g of mushrooms, also finely chopped (I used 50/50 portobello and cremini). A small can of tomato paste, a glug of Madeira (or sherry or white wine). Water enough to produce a pasta sauce consistency. Season with salt, pepper and nutmeg.
Butter a lasagne pan. Layer a quarter of the ragu, a quarter of the bechamel and a layer of pasta. Repaet so you have four layers of sauce and three of noodles. Top with grated parmesan.
Cover with foil and bake for 30 mins at 375F. Uncover and bake 10 minutes more. Let stand for 10 minutes and then cut into portions and serve.
Makes about 8 main course or 12 pasta course portions.