June 5, 2016 by dgarnett2013
Tomato and Basil Lasagna: Living and Eating by Annie Bell
- 1.3kg beefsteak tomatoes or good tinned peeled plum tomatoes.
- 3 tablespoons extra virgin olive oil
- 1 onion peeled and finely chopped
- 4 garlic cloves, peeled and finely chopped
- 2 tbls tomato puree
- 75ml red wine
- 1 bay leaf
- 2 thyme sprigs
- 1 teaspoon caster sugar
- Sea salt, black pepper
- 230 to 250g dried egg lasagne
- 3 buffalo mozzarella cheeses, 350g in total, diced
- 75 g Parmesan cheese, freshly grated
- 8 large basil leaves, torn in half
- 1 tbls extra virgin olive oil
Sauce: DO NOT MAKE IT TOO RUNNY
- Cut a cone from top of each tomato and remove the core.
- Plunge in pan of boiling water, refresh in cold water and slip off skins.
- Coarsely chop tomatoes.
- Heat olive oil in medium saucepan over moderate heat.
- Add onion and sweat for a few minutes until soft and translucent.
- Add garlic and stir it around, then add toms, the tom puree, wine, bay leaf and thyme. Bring to simmer then cook over a low heat for 30 mins stirring occasionally.
- Discard the herbs. Beat the sauce to a slushy puree using a wooden spoon.
- Add the sugar and season with salt and pepper.
Preheat oven to 190℃
Use 28cm by 20cm by 6cm baking dish and cover base with some tom sauce.
Add layer of lasagne, cover with tom sauce, scatter over some mozzarella and parmesan and dot with a couple of torn basil leaves.
Repeat these layers using the remaining ingredients. You should have 4 layers of pasta in all. Finish with tom sauce and cheese, omitting basil from this top layer.
Drizzle a tablespoon of olive oil over the surface and cover with foil. You can prepare the lasagne to this point in advance and chill it up to 12 hours until you need it.
Bake the lasagne in the oven for 20 mins, then remove the foil and bake for another 25 mins until the top is golden and bubbling. Serve straightaway.
Eaten for lunch when Todd S was in London with Wiener Dog. Eaten on a hot summer Sunday with Tom, Konstantinos and Mitzi.