Goat Milk

 

 

An easy-to-make vegetarian lasagne, you can also serve with a simple salad and garlic bread. With less than 30 minutes preparation time and 30 minutes to an hour cooking time, the recipe can serves 6.

 

Ingredients for filling:

• 5fluid oz. olive oil
• 3 garlic cloves, sliced
• 2lb 2oz. tomatoes, chopped
• handful fresh basil leaves, torn
• salt and freshly ground black pepper

 

Ingredients for Bechamel sauce:

• 1¾ pint. goat milk; warmed
• 4½ oz. unsalted butter
• 2¾ oz. plain flour
• pinch grated nutmeg

 

Ingredients for lasagne layers:

• 10 oz. mozzarella cheese, crumbled
• 1¾ oz. pecorina romano, grated
• 9 oz. fresh lasagne verdi sheets
• salt and freshly ground black pepper

 

 

Directions:

1. For the filling, heat the oil in a saucepan and fry the garlic for 3-4 minutes. Add the tomatoes and simmer for 30 minutes.
2. Remove the mixture from the heat and purée in a blender until smooth. Season to taste with salt and freshly ground black pepper and set aside.
3. Preheat the oven to 350 °F
4. For the sauce, melt the butter, add the flour and stir over a medium heat for 1-2 minutes. Gradually add the milk and stir for 5-10 minutes. Once all the milk has been added, add the nutmeg and season with salt and freshly ground black pepper.
5. Spoon some béchamel sauce onto the base of a 12in x 8in baking dish. Spoon over some of the tomato sauce, then top with some Mozzarella cheese . Complete the first layer of the dish with lasagne sheets.
6. Repeat the layering process in point 5. Finally, sprinkle over with any remaining cheeses and bake in the oven for 30-35 minutes.

 

 

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Nutritional facts:

The Tomato Lasagne contains 714 Calories per serving; – Fat 343g, Sodium 1497mg, Sugar 8.3g, Protein 34.2g and Total Carbohydrate 61.3g .