Goat’s Cheese and Tomato Lasagne

It would be fair to say I had one or two problems with this recipe.  We spotted the dish on Something For The Weekend (a show I normally can not stand!) a couple of Sunday's ago and Hubby commented on how nice it looked so I decided to get hold of the recipe to make for Valentines night.  The recipe was a touch on the vague side ... something I failed to notice until I actually started to cook dinner.  I can hear Mrs Barringer, my high school home ec teacher, now 'Michele, you must always prep your ingredients and read through your recipe before you begin'!  Yes Mrs B, I see the benefit of your infinite wisdom 12 years down the track!

My first issue was the basil, it doesn't say when this should be added to the sauce.  I made the executive decision to add it after the tomatoes had simmered but before blending.  My second issue was still to do with the sauce, it was far too sloppy ... this is why there is just the one picture of the lasagne.  Serving it was not the easiest, and it didn't look that appetising on the plate.  It tasted great though!  Next time I will simmer the sauce uncovered and I'll simmer it until its a nice thick glossy sauce.

It was lovely served with some garlic bread (store bought I'm afraid, it was a work day after all) to mop up all the sauce and a green salad dressed in a balsamic glaze.  Yum!

Goat’s Cheese and Tomato Lasagne
For the Filling
150ml extra virgin olive oil (far too much oil!!! I used a tbsp at most!)
3 garlic cloves, sliced
1kg tomatoes, chopped
Handful fresh basil leaves, torn
Salt and freshly ground black pepper
For the Béchamel Sauce
125g unsalted butter
75g plain flour
1litre full-fat milk, warmed
pinch grated nutmeg
For the Lasagne Layers
Salt and freshly ground black pepper
75g goats’ cheese, crumbled
50g pecorino, grated
250g fresh lasagne verdi sheets

For the filling, heat the oil in a saucepan and fry the garlic for 3-4 minutes. Add the tomatoes and simmer for 30 minutes.

Remove the mixture from the heat and purée in a blender or liquidiser until smooth. Season to taste with salt and freshly ground black pepper and set aside.

Preheat the oven to 180C.

For the sauce, melt the butter, add the flour and stir over a medium heat for 1-2 minutes. Gradually add the milk and stir for 5-10 minutes. Once all the milk has been added, add the nutmeg and season with salt and freshly ground black pepper.

Spoon some béchamel sauce onto the base of a 30cm x 20cm/12in x 8in baking dish. Spoon over some of the tomato sauce, then top with some goats' cheese. Complete the first layer of the dish with lasagne sheets.

Repeat the layering process in point 5. Finish by sprinkling over with any remaining cheeses and bake in the oven for 30-35 minutes, or until the cheese on top is bubbling and golden brown.

Serves 4-6
Something For The Weekend, BBC Food Website

PS - put a tray under the dish when in the oven to catch any of the escapee sauce and cheese while baking ... saves a whole load of elbow grease!!!!