Name: Tomato, Goat’s Cheese and Basil Lasagne
Yield: Serves 6
Cuisine: Italy
Ingredients: 280 g (9 oz) goat’s cheese ricotta; ¼ cup (30 g/1 oz) plain (all-purpose) flour; 1 kg (2 lb) tomatoes; 6 tablespoons Pesto; 5 garlic cloves; 1 teaspoon sea salt; 1 tablespoon olive oil; 155 mL (5 fl oz) red wine; 4 cups (500 g/1 lb) plain (all-purpose) flour; ½ teaspoon ground cloves; ½ cup fresh basil leaves; 5 eggs; 1 teaspoon freshly ground black pepper; 45 g (1½ oz) goat’s cheese ricotta; 2 tablespoons olive oil; 2 cups (500 mL/16 fl oz) milk; 2 large brown (yellow) onions; 6 teaspoons (30 g/1 oz) butter; 1 tablespoon black pepper; 3 tablespoons grated (shredded) Parmesan cheese

Preparation info

Serves
6

Difficulty
Medium

Appears in

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

About

At the restaurant we make this lasagne in individual servings. This looks very pretty but would be fairly difficult to achieve at home and is perhaps best done only for a special occasion. You need a griller to finish the dish. Substitute a good quality fresh pasta if you don’t wish to make your own. If goat’s cheese ricotta is unavailable, use goat’s cheese or ordinary ricotta.

Ingredients

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Ingredients

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