A recipe from the Good Food collection.
500 g (1 lb 2 oz) fresh lasagne sheets
1 large handful basil leaves, coarsely chopped
2 tablespoons fresh breadcrumbs
3 tablespoons pine nuts
2 teaspoons paprika
1 tablespoon grated parmesan cheese
750 g (1 lb 10 oz) ricotta cheese
50 g (1¾ oz/½ cup) grated parmesan
pinch of nutmeg
1 tablespoon olive oil
2 onions, chopped
2 garlic cloves, crushed
800 g (1 lb 12 oz) tin chopped tomatoes
1 tablespoon tomato paste (concentrated puree)
60 g (2¼ oz) butter
60 g (2¼ oz/½ cup) plain (all-purpose) flour
500 ml (17 fl oz/2 cups) milk
2 eggs, lightly beaten
35 g (1¼ oz/⅓ cup) grated parmesan cheese
1. Lightly grease a 25 × 32 cm (10 × 13 inch) ovenproof dish.
2. To make ricotta filling, put the cheeses, nutmeg and pepper in a bowl and mix together.
3. To make the tomato sauce, heat the oil in a frying pan, add the onion. Cook for 10 minutes, stirring occasionally, until very soft. Add the garlic and cook for 1 minute. Add the tomato and tomato paste. Stir until the mixture boils, then reduce the heat and simmer uncovered for 15 minutes, or until thickened, stirring occasionally.
4. To make the béchamel sauce, heat the butter in a small saucepan. When starting to foam, add the flour and stir for 3 minutes, or until just coloured. Remove from the heat; add milk gradually, stirring after each addition; return to heat and stir until the sauce boils and thickens. Remove from heat and stir in the eggs. Return to moderate heat and stir until almost boiling. Add the cheese and season to taste. Cover the surface with plastic wrap to prevent a skin forming. Preheat the oven to 200°C (400°F/Gas 6).
5. Put a layer of lasagne sheets in the dish. Spread with a third of the filling, sprinkle with basil, then top with a third of the tomato sauce. Repeat the layers, finishing with pasta. Pour over the béchamel and smooth out. Sprinkle with combined breadcrumbs, pine nuts, paprika and parmesan. Bake for 45 minutes. Leave for 10 minutes before serving.