A dish from “Jamie Cooks Italy” which makes a great vegetarian main course.
Ingredients
- 4 large leeks trimmed and sliced
- 3 bulbs fennel trimmed and sliced
- 6 plump cloves garlic peeled and finely chopped
- 50 g unsalted butter
- 15 g fresh thyme
- 125 ml Soave white wine
- 75 g plain flour
- 1.5 litres whole milk
- 1 whole nutmeg for grating
- 50 g Pecorino or Parmesan cheese
- 100 g Taleggio cheese
- 400 g dried lasagne sheets
- 125 g ball mozzarella cheese
- 100 g gorgonzola cheese
- olive oil
Servings:
Instructions
- Melt the butter in a large pan over a medium heat and strip in most of the thyme leaves. Stir in the vegetables, season then fry for 15 minutes, stirring often.
- Pour in the wine then cover and cook for 30 minutes or until soft and sweet. Stir regularly and add splashes of water if needed.
- Stir in the flour for a few minutes then gradually add the milk a little at a time, stirring constantly. Simmer until thickened, stirring occasionally. Finely grate in half the nutmeg.
- Remove from the heat and finely grate in half the pecorino and tear in half the Taleggio. Stir well. Taste and season then leave to cool.
- Preheat the oven to 180 C. Layer up the sauce and pasta sheets in a large baking dish, adding little pieces of Mozzarella, Gorgonzola and the remaining Taleggio as you go. Finish with a final layer of sauce.
- Finely grate over the remaining pecorino and any other bits of cheese then bake for 40 minutes or until golden and bubbling.
- Pick the remaining thyme leaves, toss in a little oil and scatter over for the last five minutes. Leave to stand for 15 minutes before serving.
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