Ricotta and Basil Lasagne
Recipe By : The New Pasta Cookbook
- 1 pound fresh lasagna noodles
- OR 3/4 pound dried
- 4 tablespoons butter
- 2 tablespoons flour -- sifted
- salt and white pepper
- pinch nutmeg
- 2 cups milk -- warmed
- 1 1/2 tablespoons fresh basil -- finely chopped
- 1/2 cup ricotta cheese
- 1/2 cup Parmesan cheese -- grated
- 1 1/2 tablespoons fresh basil -- chopped
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.
Serving Ideas : Serve as an appetizer or luncheon entre.