Lasagne of Goat’s Cheese & Rocket

Name: Lasagne of Goat’s Cheese & Rocket
Yield: Serves 6-8 as a main course
Cuisine: French
Ingredients: 500 ml Tomato Sauce or 1 x 500 g jar quality tomato sauce; 1 x 250 g mature goat’s cheese, such as Kervella chèvre, rind discarded and cheese thinly sliced or 2 x 150 g fresh goat’s cheese, such as Jannei chèvre, crumbled; salt and freshly ground white pepper; 150 g rocket leaves with any coarse stalks removed, washed and thoroughly dried; a few gratings of nutmeg; 1.3 litres milk; 60 g plain flour, sifted; 60 g unsalted butter; 1 bay leaf; 3 quantities basic pasta dough; 150 g parmesan cheese, finely grated

Preparation info

Serves
6-8
as a main course

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

Making lasagne is not as complex as it may appear. The secret lies in organisation: the tomato and béchamel sauces and the pasta dough can be made a day ahead, or you might like to freeze the uncooked pasta sheets. To make it even easier, you could use a quality prepared tomato sauce, such as those made by Maggie Beer, Simon Johnson

Ingredients

Oceania
Europe
Australia
Italy
France
Main course
Starter
Provence
Mediterranean
Pasta
Vegetarian

Ingredients

Method