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| Smoked mozzarella and pesto lasagne |
Serves 4-6
Smoked mozzarella and pesto lasagne ingredients: 80g unsalted
butter 1/2 cup (75g) plain flour. 3 and 1/4 cups (810ml) milk. Pinch of nutmeg.
300g fresh lasagne sheets. 190g jar basil pesto. 400g smoked mozzarella. 1 and
1/4 cups (100g) grated parmesan. 2/4 cup (100g) pine nuts, toasted. Basil leaves
and green salad to serve
Smoked mozzarella and pesto lasagne recipe: Preheat oven to
180C. Melt the butter in a large saucepan over low heat. Add flour and cook,
stirring, for 2-3 minutes. Add the milk and whisk to combine. Cook, whisking
occasionally. for 5-6 minutes until thick and smooth. Add the nutmeg, then
season. Grease a 20cm x 30cm baking dish. Spread 1/3 cup béchamel over the base
of the dish. Top with a layer of lasagne sheets (cut them to fit the dish, if
needed). Spread with some pesto, cover with a layer of mozzarella and top with
a layer of parmesan. Continue layering, finishing with a layer of béchamel.
then sprinkle over pine nuts and remaining parmesan. Cover with a sheet of
baking paper and sheet of foil. Bake for 40 minutes, then uncover and bake for
a further 15 minutes or until golden. Cool slightly, then garnish with basil
and serve with a green salad
Cook's notes: Smoked mozzarella (scamorza) is a firm,
slightly salty mozzarella with a rich, smoky flavor, available from selected
delis and gourmet food shops. Substitute mozzarella
