Cheese and Tomato Lasagne
Inspired by techniques from America's Test Kitchen.
A meat-free lasagne with a deep tomato sauce, a pecorino cream sauce and fontina, browned on top.
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Method
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Equipment
- large saucepan
- mixing bowl
- clean tea towel
- 23 x 33 cm baking dish
- foil
- baking tray (to catch drips)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 495 kcal |
| Protein | 23 g |
| Carbohydrate | 40.3 g |
| of which sugars | 8.6 g |
| of which free sugars | 0.7 g |
| Fat | 27.5 g |
| of which saturates | 13.2 g |
| Fibre | 4.5 g |
| Salt | 1.68 g |
Protein per 100 kcal
4.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Cheese sauce
- 90 g pecorino, finely grated
- 225 g cottage cheese
- 120 ml double cream
- 2 garlic cloves, finely chopped
- 1 tsp cornflour
- ¼ tsp ground black pepper
Tomato sauce
- 4 tbsp extra-virgin olive oil
- 1 onion, finely chopped
- 6 g sugar about 1½ tsp
- ½ tsp dried chilli flakes
- ½ tsp dried oregano
- 4 garlic cloves, finely chopped
- 4 anchovy fillets, rinsed and minced
- 800 g tin crushed tomatoes
- 400 g tin chopped tomatoes, drained
- 4 tbsp tomato purée
- 20 g pecorino, grated
Assembly
- 14 dried lasagne sheets
- 225 g fontina, grated
- 15 g pecorino, grated
- 3 tbsp chopped basil
- 1
Cheese sauce. Whisk the 90 g pecorino, cottage cheese, cream, garlic, cornflour and pepper until smooth.
- 2
Tomato sauce. Heat the oil in the saucepan over medium heat and cook the onion with the sugar, chilli and oregano for 10 min until soft. Add the garlic and anchovies for 2 min; they melt away and give a savoury depth without tasting of fish. Stir in both tins of tomatoes, the purée and the 20 g pecorino, and simmer about 20 min until slightly thickened.
- 3
Soak the sheets. Meanwhile cover the sheets with boiling water in the baking dish and leave 15 min until pliable, separating them with a knife tip. Drain, rinse with cold water, pat dry and dry the dish. Cut 2 sheets in half. Heat the oven to 190 °C (170 °C fan).
- 4
Layer. Spread about 360 ml tomato sauce in the dish and make a layer of 3½ sheets, then half the cheese sauce and 60 g fontina. Add a second layer of sheets, 360 ml tomato sauce and 60 g fontina, then a third layer with the rest of the cheese sauce and 60 g fontina. Finish with the last sheets and the remaining tomato sauce, fontina and pecorino.
- 5
Bake. Cover with oiled foil and bake 35 min. Uncover, raise the oven to 250 °C (230 °C fan) and bake 10-15 min until lightly browned. Rest 20 min and scatter with basil before cutting.
Storage
Cool, cover and refrigerate within 2 hours for up to 3 days, or freeze portions for up to 2 months. Reheat covered in a 180 °C oven until piping hot (74 °C) in the centre.
