Sunday, November 24, 2013

Ricotta lasagne

Good food is so simple and tasty if you start with wholesome ingredients.

Here's a light midday meal. Serve this lasagne with a lettuce salad and crusty bread. It's made with ricotta from two litres of fresh goat's milk, and eight or twelve aquaponic tomatoes from the San Antonio Green Market. The lasagne noodles are no-cook sheets from Barilla.

TOMATO SAUCE
Onions, two, peeled and sliced
Garlic, three cloves sliced
Tomatoes, 8 to 10, medium,chopped
Oil, one-third cup
Tomato paste, one cup
Thyme, fine-leaved, leaves from one or two sprigs
Pimentos, three chopped (optional)
Salt to taste

Heat oil, add onions, garlic and tomatoes. Saute and simmer until tender. Add tomato paste and thyme and pimento. Simmer sauce until flavours are well combined. Don't overcook.

Fresh ricotta made from goat's milk

Sauce made from fresh tomatoes, onion, garlic and thyme


ASSEMBLING THE CASSEROLE
Lasagne noodles, 8 to 10
Hard cheese (the goat cheese Midnight Moon was used, but Parmesan is good) grated
Ricotta, 2 cups, crumbled
Tomato sauce

Place two noodles on the bottom of the dish. Ladle enough sauce on top to cover. Crumble ricotta on top the sauce, then a layer of grated cheese. Repeat in four layers, ending with sauce an grated cheese.

Place in an oven preheated to 350 degrees. Cook for 35 minutes. Remove from heat and allow to cool before serving.
Crumble ricotta over tomato sauce

Hard cheese grated over the ricotta and tomato sauce

Flavourful folds of lasagne baked in fresh tomato and cheese


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