Introduction
In this article, we delve into the exquisite ingredients required to create a delicious and comforting lasagne. This dish combines the earthy flavors of leeks and cauliflower with a rich white sauce, all layered between homemade pasta and topped with a delightful anchovy crumb. Perfect for gatherings or a cozy night in, this lasagne promises to impress with its depth of flavor and beautiful presentation.
Detailed Ingredients with measures
For the lasagne:
4 large leeks (white part only)
4 cloves of garlic
½ a fresh red chilli
Olive oil
½ a bunch of fresh thyme (15g)
1 cauliflower
1 romanesco cauliflower
125ml dry white wine
1 small knob of unsalted butter
For the white sauce:
2 litres whole milk
1 bunch of mixed herbs (such as rosemary, sage, bay, thyme) (20g)
75g plain flour, plus extra for dusting
75g butter
150g Cheddar cheese, plus extra for grating
150g Lancashire cheese (such as Mrs Kirkham’s)
30g blue cheese (such as Stichelton)
For the pasta:
500g Tipo ‘00’ flour
5 free-range eggs
For the anchovy crumb:
2 sprigs of fresh rosemary
100g stale bread
8 anchovies in oil (from sustainable sources)
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 1 hour to 1 hour 20 minutes
Total Time: Approximately 2 hours
Yield: Serves 6-8 people
Detailed Directions and Instructions
Prepare the pasta dough:
Place the flour on a board or in a bowl. Make a well in the center and crack the eggs into it. Beat the eggs with a fork until smooth. Using your fingertips, mix the eggs with the flour, incorporating a little at a time, until combined. Knead the dough for 3 to 4 minutes until smooth and pliable (it shouldn’t be sticky). Cover and let it rest for 30 minutes.
Prepare the vegetables:
Trim, wash, and slice the white part of the leeks. Peel and finely slice the garlic. Finely slice the chilli. Place a large casserole pan on medium-high heat with 4 tablespoons of olive oil. Add the garlic and chilli. Strip in most of the thyme leaves. Stir in the leeks and season with sea salt and black pepper.
Cook the cauliflower:
Break the cauliflowers into florets and roughly chop some of the leaves; set aside. Finely slice and add the stalks to the pan with the leeks. Add the white wine and butter. Increase the heat and cook for 10 to 15 minutes until softened and starting to caramelize, stirring occasionally. Add the florets and leaves to the pan with 300ml of water. Season, reduce the heat, cover, and cook for 30 minutes until softened and sweet, stirring occasionally.
Prepare the white sauce:
Pour the milk into a large pan on medium heat. Tie the mixed herbs together to make a bouquet garni and add to the pan, tying the end of the string to the pan’s handle for easy removal. Simmer gently for a few minutes. In a small bowl, rub the flour and butter together to form a paste. Remove the bouquet garni from the milk. Whisk in the butter-flour mixture, a small piece at a time, until smooth. Simmer until it starts to thicken, stirring occasionally. Remove from heat, grate in the Cheddar and Lancashire cheeses, and stir until melted. Season to taste and let it cool.
Preheat the oven:
Preheat to 170ºC/325ºF/gas 3.
Prepare the anchovy crumb:
Strip the rosemary leaves into a blender. Add the stale bread and anchovies. Blend to fine breadcrumbs.
Roll out the pasta:
Clamp a pasta machine to a clean, flour-dusted surface. Divide the dough into 4 pieces. Flatten one portion and roll it through the machine at the widest setting, lightly dusting with flour if it sticks. Click the machine down a setting and roll the dough through again. Continue rolling through all settings, from widest to around the narrowest, until you have a long, 2mm-thick sheet of pasta. Repeat with the remaining dough to make 4 sheets.
Assemble the lasagne:
Place 2 long pasta sheets into the bottom of a deep baking dish (approximately 25cm x 35cm), with the excess hanging over the sides. Cut the remaining sheets into rectangles, roughly 7cm x 15cm. Add a layer of vegetables into the dish. Add 4 generous spoonfuls of white sauce. Crumble over the blue cheese. Add a layer of pasta. Repeat the layers once more. Top with the remaining vegetables and most of the remaining white sauce. Fold over the overhanging pasta. Top with the remaining white sauce and a grating of Cheddar. Sprinkle over the anchovy crumb.
Bake:
Place on the bottom rack of the oven. Bake for 1 hour to 1 hour 20 minutes, or until golden and bubbling.
Notes
Ingredient preparation:
Ensure all vegetables are properly washed and cleaned before preparation.
Pasta dough consistency:
The dough should be smooth and elastic; if it is too sticky, add a bit more flour during kneading.
Herb bouquet:
Using a bouquet garni makes it easier to extract the herbs later on.
Layering suggestions:
Be mindful of evenly distributing vegetables, sauces, and cheeses for the best flavor and texture.
Cook techniques
Making Pasta Dough
Place Tipo ’00’ flour on a surface, make a well in the center, and add free-range eggs. Mix with a fork and then with fingertips until combined. Knead for 3 to 4 minutes until smooth and let rest.
Preparing Vegetables
Trim and wash leeks, slice garlic and chilli. Sauté them in olive oil, strip thyme leaves, and add to the pan. Season and cook until leeks are softened.
Cooking Cauliflower
Break cauliflowers into florets and chop leaves. Add stalks to leeks, pour in white wine and butter, and cook until softened. Then, incorporate florets and cook until sweet.
Making White Sauce
Heat whole milk with a bouquet garni of mixed herbs. Whisk together butter and flour to form a paste, then add to the milk until smooth and thickened. Stir in cheeses until melted.
Preparing Anchovy Crumb
Blend stale bread, anchovies, and rosemary to achieve fine breadcrumbs.
Rolling Out Pasta
Use a pasta machine to roll the rested dough, gradually adjusting settings for a thin sheet, about 2mm thick.
Assembling Lasagne
Layer pasta, vegetable mix, white sauce, and cheese in a baking dish. Repeat layers and fold over pasta before topping with remaining sauce and anchovy crumb.
Baking Lasagne
Bake the assembled lasagne in a preheated oven at 170ºC/325ºF until golden and bubbling, approximately 1 hour to 1 hour 20 minutes.
FAQ
Can I substitute the white wine in the vegetable mixture?
Yes, you can use vegetable broth or water as a non-alcoholic alternative.
What can I use instead of Tipo ’00’ flour?
All-purpose flour can be used as a substitute, though the texture may vary slightly.
How long can I store leftovers?
Leftover lasagne can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Can I make the white sauce ahead of time?
Yes, you can prepare the white sauce in advance; just reheat gently before using.
Is there a vegetarian alternative for anchovies in the crumb?
You can omit anchovies entirely or use capers for a salty flavor in the crumb.
Conclusion
This lasagne offers a delightful blend of flavors and textures, combining the earthiness of leeks, the sweetness of cauliflowers, and a rich, creamy sauce. The unique addition of anchovy crumb introduces a savory crunch that elevates this dish, making it a memorable meal for any occasion.
More recipes suggestions and combination
Vegetable Ravioli
Use the same pasta dough and fill it with a mixture of ricotta cheese, spinach, and herbs for a rich filling. Serve it with a simple butter and sage sauce.
Cauliflower Gratin
Instead of lasagne, layer cooked cauliflower florets with the white sauce and top with breadcrumbs and additional cheese, then bake until golden and bubbly.
Chili Garlic Pasta
Make a simple pasta dish with sautéed garlic, fresh chili, and olive oil. Toss with cooked pasta and finish with grated Parmesan for a quick dinner.
Thyme and Cheese Quiche
Use the pasta dough as a crust for a quiche filled with leeks, cheese (like cheddar and Lancashire), and mixed herbs for a flavorful brunch option.
Cheesy Vegetable Bake
Mix cooked vegetables with a white sauce and top with a blend of cheeses before baking until golden. You can include various vegetables like broccoli, carrots, and bell peppers.
Anchovy and Herb Bruschetta
Use the anchovy crumb to top slices of toasted bread, adding fresh herbs and a drizzle of olive oil for a tasty appetizer.
