Prosciutto, Pimiento and Chevre Lasagna
Total time: 45 minutes
This goes together quickly with no-cook lasagne noodles. The Prosciutto (or any dry-cured ham) adds a robust flavor and goes well with the goat cheese but could easily be left out for a vegetarian version. The goat cheese I used was aged, with a thin, white edible rind. The creamy kind would work here as well.
Ingredients:
- 8 - 9 sheets 'no-cook' lasagna noodles, 153gr, 5.4oz 9 noodles
- 1 jar pimientos, roasted red peppers, or whatever size jar you get - more or less is fine, 200gr, 7oz
- 6 slices Prosciutto, 150gr, 5.3oz
- 5oz (150gr) goat cheese (chevre), 150gr, 5.3oz
- 1 tbs olive oil, 13.5gr, .48oz
- 1 onion, 145gr, 5.2oz
- 2 cloves garlic, 8gr, .28oz
- 2 cups crushed tomatoes, 450gr, 15.8oz
- 1 cup tomato sauce, 225gr, 8oz
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tbs red wine, 30gr, 1oz
- 2 tbs butter, 28.4gr, 1oz
- 2 tbs flour, 20gr, .7oz
- 1 cup milk, 240gr, 8.5oz
- 1/2 cup shredded cheese, 60gr, 2oz
Instructions:
- Finely chop onion and garlic.
- Heat the oil in a medium saucepan over medium heat. Add onions and garlic and sauté for 5 minutes or until tender.
- Add crushed tomatoes, tomato sauce, herbs and red wine. Cover, reduce heat and let simmer until needed.
- In another medium saucepan heat the butter over low heat.
- Add flour and stir with a whisk for 1 minute.
- Add a little (1/4 cup) of the milk and whisk to combine.
- Turn heat up to medium and keep adding milk, a little at a time and whisking. You should have added all of the milk in a minute or 2. When all of the milk is in bring to a boil (should almost be there), whisking.
- Then remove from heat. Congratulations! You have just made a béchamel sauce!
- Allow to cool for 5 minutes then stir in half of the cheese (1/4 cup).
- Cut Prosciutto into strips.
- Drain peppers and cut in wide strips.
- Slice the goat cheese thinly, 1/8" (.3cm).
Now you are ready to assemble: in an square, 9 X 9 (22 X 22cm) or oblong baking dish, 8 X 10, (20 X 25cm) or so...make the following layers:
- 1/2 tomato sauce
- 2 - 3 lasagne noodles, you may have to break one up to get good coverage
- 1/2 béchamel sauce
- roasted peppers (pimientos)
- 2 - 3 lasagne noodles
- 1/2 béchamel sauce
- goat cheese
- ham
- 2 - 3 lasagne noodles
- 1/2 tomato sauce
- 1/4 cup shredded cheese
Cover and bake 400F (200C) for 20 minutes, or until noodles are done. Test in center with a sharp knife. Uncover and bake 5 minutes longer to brown cheese. Remove and let rest for 5 minutes. Cut into squares (or oblongs) and serve.
Note: This serves 4.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/