Lasagne Ring Mould

Name: Lasagne Ring Mould
Yield: Serves Four
Ingredients: squeeze of lemon juice; 1 tablespoon chopped chervil or chopped parsley; 1 tablespoon chopped chervil or chopped parsley; 1 tablespoon butter; salt and freshly ground black pepper; salt and freshly ground black pepper; 150 ml/¼ pint milk; 150 ml/¼ pint cream; 1 whole egg and 1 egg yolk; 1 whole egg and 1 egg yolk; 50 g/2 oz Cheddar cheese, grated; 1 medium onion, finely chopped; 2 rashers streaky bacon, with rind removed, chopped; 225 g/8 oz lasagne or cannelloni pasta; 225 g/8 oz lasagne or cannelloni pasta

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

225 g/8 oz lasagne or cannelloni pasta
2 rashers streak

Pasta
Main course

Method

Cook the lasagne or cannelloni according to the instructions on the packet. Drain it well under running hot water to rinse off any starch. Butter a ring mould or bread tin and line it with the cooked pasta, overlapping the pieces slightly.

To make the filling, put the chopped bacon into a heavy frying pan and cook gently until the bacon is just beginning to brown. Add the chopped onion