I was like totally like in Pizza Express using my Tesco vouchers to eat lasagne verde with my work colleague, and honestly I was impressed. So I went home and recreated it:
|layers of chargrilled courgettes, capers, and bechamel |
sauce, between sheets of spinach lasagne,
|mozarella cheese is really hard|
to grate, which is why I buy it
already grated from Lidl, £1.19
- green lasgane sheets
- 3 courgettes
- 400ml bechamel sauce - (if in doubt follow Delia)
- 2 tbsp capers
- 2 tbsp olives (any will do really - if you don't have any hanging about leftover - use the cheap tinned ones)
- 2 handfuls grated mozarella
- 2 handfuls gran moravia or parmesan or commensurate hard flavoursome cheese
Start the steeping for your bechamel sauce: Put 400ml of whole milk in a small/medium saucepan. Add a piece of carrot, a piece of celery, bay leaf, 1 teaspoon of peppercorns, mace blade, half a shallot, few stalks of parsley, and slowly bring to the boil, and simmer gently for a few minutes. Switch off heat and leave to steep.
Chargrill your vegetables: Line a large roasting tin with foil, and switch the grill onto a medium heat. Slice your courgettes length-wise into ribbons. place on the tin and brush with olive oil all over, and sprinkle with sea salt, and grind some pepper over. Now put the roasting tin under the grill and keep a casual eye on the vegetables. Turn them when needed, and when done take them out with tongs or a fork and put them on a plate to cool a little. If you have more vegetables left to grill, then do these now.
|this is a sauce whisk|
Assemble the lasagne: butter a deep oven dish. then pour a thin layer of bechamel sauce on the bottom. Cover with a layer of the green lasagne sheets - breaking if necessary. Add another thin layer of sauce, then add a layer of chargrilled courgettes. Roughly chop the capers and the olives, then sprinkle half of each over. Put a layer of lasagne sheets over. Add a layer of courgettes, then the rest of the capers and olives, then a layer of grated mozarella cheese. Then a layer of bechamel sauce. Top with another layer of lasagne sheets. Finish with a layer of bechamel sauce, and gran moravia sprinkled over the top.
Bake for 30 minutes at 180*C - or until golden.