In keeping with the general spring trend, light and easy, I have slimmed down this lasagna inspired by Ottolenghi. The original comes with 200 g cheese per person. That was a bit too much of a good thing for me, after all, the bathing season is taking great strides! And prevention is better than touching up.
For the pasta (or 180 g lasagna sheets):
- 120 g wheat flour 405
- 30 g semola di grano duro
- 1 egg gr. L
- 1 tablespoon of olive oil
- 1 pinch of salt
- 1-2 tablespoons of water
I kneaded the ingredients by hand for about 10 minutes, rolled the dough into a ball and left it covered for an hour. Then I divided the dough into three parts and passed them several times through the coarsest stage of the pasta machine to knead the dough. Then I rolled out the dough to the second thinnest level and placed the sheets on floured towels. Meanwhile, Mr. H took care of the vegetables with an elaborate knife swing.
For the mushroom ragout:
- 20 g dried porcini mushrooms soaked in water for approx. 10 minutes
- 250 g brown mushrooms, sliced
- a handful of forest mushrooms (TK), crushed larger specimens
- 2 sticks of celery
- 2 large vine tomatoes, diced
- 2 spring onions, cut into rings
- 1 small clove of garlic, finely chopped
- Parsley at will
- Salt, black pepper
I first sautéed spring onions, garlic and mushrooms in butter and then added the rest of the vegetables. After about 5 minutes I reduced the heat, seasoned and let everything simmer on low heat for another 10 minutes. I gave the mushrooms soaking water through a fine sieve and kept them for the bechamel sauce.
For the cheese mass:
- 100 g goat cream cheese
- 2 tbsp lemon thyme
- 1 egg gr. L
- possibly salt, pepper
- approx. 50 g parmesan for sprinkling the lasagna
I smoothed the ingredients with the whisk. Of course you can finely grate and add other types of cheese such as Feta, Gruyère or Fontina.
But I wanted to test whether a “light” lasagna could also taste good.
For the bechamel sauce:
- 25 g butter
- 25 g of flour
- Mushroom soaking liquid + water, a total of 200 g + 200 g whole milk
- Salt, black pepper, freshly grated nutmeg
I melted the butter in a saucepan, added the flour and let it simmer for a few minutes, then pulled the pan off the plate and added the first sip of liquid with vigorous stirring. When the sauce had stirred smoothly and started to thicken, I added the remaining liquid, put the saucepan back on the plate and let the sauce simmer for a good 10 minutes. In the end I tasted it. If you want a richer sauce, take milk instead of water or add a generous sip of cream. In view of the cheese insert, I decided not to. Now that all the ingredients were ready, I was able to layer the lasagna.
I preheated the oven to 200 ° C, rubbed the baking dish with olive oil and layered the ingredients in the mold. First a layer of lasagna sheets, then bechamel sauce, some ragout and so on. I put the cheese mass under the top pasta layer and finally sauce and grated parmesan. The lasagna was finally in the oven. After about 35 – 40 minutes it was browned and appetizing.
Conclusion: The slimming down did not affect the taste of the lasagna. The intense aroma of forest and porcini mushrooms harmonized perfectly with fresh goat cheese and lemon thyme. A fine lasagna that we ate to the last crumb without a guilty conscience. Now summer can come!
very freely according to: Enjoyable vegetarian Yotam Ottolenghi
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