zondag 4 april 2010

Lasagne with tomato sauce and spinach

When I was in Ireland, my husband has made this lasagne. Actually, I left a note with the receipe so he was able to fix some meals. In that time a vegetarian Russian was staying at our place for a couple of days. He loved this lasagne. Especially for Maxim I made the lasagne once again and posted the receipe. 

But, what is the Russian word for lasagne? And probably, Maxim will not understand my Dutch. That´s why also an English version of the receipe.

For Dutch click here.

Lasagne with tomatosauce and spinach

(serves 4)

spinach layer:
  • 400 gram spinach, defrosted
  • salt and pepper
  • freshly grated nutmeg
bechamel sauce:
  • 35 gram butter
  • 35 gram flour
  • 600 ml milk
tomato sauce:
  • 2 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, very finely chopped
  • 300 gram carrot, in little chunks
  • 200 gram celery, in little chunks
  • 4-5 tablespoons concentrated tomato purée
  • 2 tins (400 gram) tomatoes
  • 1 teaspoon grounded red pepper (paprika)
  • a few pinches cayenne
  • 2 tablespoons of fresh herbs such as oregano, marjoram, basil, thyme, sage, rosemary (use the latter 2 scarcely) (or use 1 tablespoon dried herbs)
  • optional: a dash of balsamicvinegar and a pinch of sugar 
various:
  • 200 gram lasagne sheets
  • 150 - 200 gram grated cheese (e.g. matured Gouda)  
Spinach: Season the spinach with a pinch of salt en some freshly grated nutmeg. 

Béchamel sauce: Melt butter in a heavybottemed saucepan on low heat. Make sure it doesn´t brown. Stir in the flour. Add bit by bit the milk en keep stirring. Make sure all the lumps are disappeared. Bring to boil and simmer on low heat for a few minutes to remove  flour taste. Season with a pinch of salt, some pepper and freshly grated nutmeg.  

Tomato sauce: Heat the oil in a casserole. Sauté the onion for a few minutes. Add the garlic and the carrots.and cook gently for a few minutes, keep stirring. Add the celery. Add the tomato purée and a cup water. At high heat, keep stirring till the water has nearly evaporished. Add the tomatoes with their juices. Also add the herbs and spices. Bring to a boil. Let simmer for 10 minutes. Taste and season with cayenne and salt. To get a richer taste, you can add a dash of balsamicvinegar and a pinch of sugar.  

Assemble lasagne: Spread a layer of tomato sauce on the base of an ovendish. Cover with strips of pasta and again a layer of tomato sauce. Spread half of the spinach on top of it. Cover with strips of pasta again. Spread  the last of the tomato sauce on the pasta and cover with the spinach. Cover with strips of pasta and carefully spread béchamel sauce over the lot and finally sprinkle liberally with cheese. Bake in a moderate (180C) oven for 30-35 minutes until golden and bubbly on top. 

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