BeebRecipes.co.uk- Archive of BBC Food Recipes

Open lasagne with rich tomato and onion sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Ready Steady Cook

Method


  1. For the tomato sauce, heat the oil in a frying pan, add the onion and gently fry until softened but not coloured. Add the garlic and cook for one minute.

  2. Add the tomato purée, cherry tomatoes and white wine and simmer for 3-4 minutes. Season, to taste, with salt and freshly ground black pepper, add the basil and stir.

  3. For the cheese sauce, heat the cream in a small pan and bring to simmering point. Simmer for 2-3 minutes until the cream thickens.

  4. Remove from the heat, add the cheese and nutmeg and season, to taste, with salt and freshly ground black pepper.

  5. To serve, place a large spoonful of sauce onto two serving plates. Top each pile of sauce with a sheet of pasta. Add another spoonful of sauce and sheet of lasagne to each pile and finish with the sauce. Sprinkle over the chopped anchovies and parmesan cheese. Pour over the cheese sauce and garnish with basil.

Ingredients

For the tomato sauce

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 tbsp tomato purée
  • 400g/14oz canned cherry tomatoes
  • 2 tbsp white wine
  • salt and freshly ground black pepper
  • handful fresh basil leaves, chopped

For the cheese sauce

  • 150ml/¼ pint double cream
  • 100g/3½oz parmesan cheese, grated
  • pinch freshly grated nutmeg
  • salt and freshly ground black pepper

To serve

  • 1 x 250g/9oz packet fresh lasagne sheets, cut in half and cooked according to packet instructions
  • 4 anchovies, drained and chopped
  • 2 tbsp grated parmesan
  • fresh basil leaves

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Open lasagne with rich tomato and onion sauce

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