Sundays are special. It is the only day when we all get time to spend with family and friends after a gruelling week. It is also the day when you want something special on the platter, for yourself and for your loved ones. While some unwind on Sundays by embarking on a day trip, others just want to relax at home, away from the bustle on roads. For those who love their cosy corners, I have a special platter to suggest. What about a cheesy lasagne on a Sunday? Sounds interesting? But fear not, lasagne is not only an expert’s forte. Even you can treat yourself and your family and friends with this Italian dish . Today I will tell you how to make lasagne the easiest way. Enjoy a slice of Italy on a lazy Sunday in the Scotland of the East.
Ingredients
Sauce:
2 tablespoons of unsalted butter
4 teaspoons of all-purpose flour
1-1/4 cups of whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
Lasagne:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons of grated
Parmesan
3 ounces of thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon of salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons of olive oil
12 uncooked lasagne noodles
2 cups of marinara sauce
1 cup of shredded mozzarella (about 4 ounces)
Directions
For making the sauce, first melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes before whisking in the milk. Increase the heat to medium-high. Whisk the sauce till it comes to a simmer and is thick and smooth. This you have to do for about 3 minutes. Whisk the salt, pepper and nutmeg into the bechamel sauce. Preheat the oven to 230 degrees. Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt and pepper in a medium bowl to blend.
Add 1-2 tablespoons of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite and then drain the water. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish and thenlay out fourlasagne noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at one end, roll each noodle like a jelly roll. Lay the lasagne rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon one cup of marinara sauce over the lasagne rolls. Sprinkle the mozzarella and remaining two tablespoons of Parmesan over the lasagne rolls. Cover tightly with foil. Bake till the sauce bubbles, for about 20 minutes. Uncover and bake until the cheese on top becomes golden, for about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a small saucepan over medium heat until hot and serve alongside.