| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy, Eggs, Grains |
|
Tamara4 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
|
Cloves garlic; minced |
| 2 |
ts |
Chilli powder; (2 to 3) |
| 2 |
ts |
Cumin powder |
| 2 |
md |
Onions; chopped |
| 1 |
bn |
Coriander; finely chopped |
| 3 |
tb |
Flour |
| 2 |
c |
Chicken or vegetable stock |
| 1/2 |
c |
Water; if necessary |
|
|
Salt and pepper to taste |
| 1/2 |
c |
Cream |
| 2 |
|
Eggs |
| 180 |
g |
Goat cheese |
| 200 |
g |
Ricotta cheese |
| 2 |
|
Jars whole pimentos; chopped or sliced |
| 1/2 |
c |
Coriander pesto; (recipe follows) |
| 1/2 |
c |
Pine nuts |
| 3 |
|
Canned jalapeno chillies; minced |
| 2 |
c |
Grated mozzarella cheese |
| 1 |
c |
Grated tasty cheese |
| 500 |
g |
Fresh lasagne sheets |
| 1 |
bn |
Coriander; chopped |
INSTRUCTIONS
FOR THE SAUCE
FOR THE PASTA
First, make the sauce. Saut. the onion and garlic in the butter until
golden then add the chilli powder and cumin and cook until fragrant, about
two minutes. Add the flour and whisk until incorporated then add the stock
and whisk in, making sure that the ingredients are well combined. If the
sauce is a little thick, use some of the remaining water to thin the sauce.
Season to taste with salt and pepper then add the coriander and puree the
sauce until green flecks colour the white sauce. Set aside.
Using a blender or food processor, blend the cream, eggs, goats cheese and
ricotta cheese until smooth.
Butter a standard lasagne dish then prepare the layers. Spoon a little of
the prepared sauce over the base then top with a lasagne sheet. Top with a
little more sauce then the pimentos. Add another lasagne sheet and top with
half the cheese filling. Add another lasagne layer and top with the
coriander pesto and pine nuts. Add one more layer of lasagne and top with
the remaining cheese filling and the chopped jalapenos.
Top with the final layer of lasagne and sprinkle the tasty cheese over.
Cover with foil (making sure that the foil doesnt touch the cheese and bake
at 180°c. for 40 minutes. Remove the foil and bake for a further 10
minutes. Serve with the remaining Southwestern sauce.
Converted by MC_Buster.
Per serving: 2369 Calories (kcal); 188g Total Fat; (70% calories from fat);
114g Protein; 66g Carbohydrate; 831mg Cholesterol; 1204mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 14 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit;
28 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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