Richard’s mum, Margaret, loves artichokes, and with her in mind; this recipe was devised. This has since become a family favourite, which Simone and I prepare for a lazy lunch with my family.
Serves 4 – 6
- Roasted tomato purée:
- 1 kg red tomatoes, cut into wedges
- 3 large red onions, peeled and sliced
- 45 ml olive oil
- 15 ml sugar
- Salt and freshly-ground black pepper, to taste 15 ml fresh or 5 ml dried basil
- 300 ml tomato purée
- 100 g Cheddar cheese, grated (250 ml) 60 g mozzarella cheese, grated (125 ml) 50 g fresh Parmesan cheese, grated
- 120 g butter or margarine (120 ml)
- 120 g cake our (180 ml)
- 1 litre milk
- Salt and white pepper, to taste
- 100 g mature Cheddar cheese, grated (250 ml) 15 ml prepared mustard
- Precooked lasagne sheets
- 2 – 3 x 410 g tins artichoke hearts, drained, cut into halves or quarters
- Roasted tomato purée: Place tomatoes, red onions, olive oil, sugar, salt, pepper and basil, into a roasting pan. Roast at 200oC/180oC fan/Gas mark 5 for 25 – 30 minutes; add the tomato purée.
- Place into a food processor fitted with the double-knife stainless-steel blade; or use a plunge blender, and process or purée together, until mixture is still slightly coarse. Check seasoning.
- Make cheese sauce: Melt butter in a large saucepan. Stir in the flour, and cook for a further 2 minutes. Pour in the milk; whisk well. Keep stirring until sauce thickens. Season to taste. Add in cheese and mustard, and whisk well to combine.
- Assemble: Place a thin layer of cheese sauce on the bottom of a lasagne dish; arrange lasagne sheets on top of sauce, followed by a layer of tomato sauce. Scatter half of the artichoke hearts evenly over the tomato sauce. Follow this with a layer of cheese sauce.
- Repeat layers, ending with cheese sauce.
- Top with a mixture of the Cheddar, mozzarella
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