Brown Rice Lasagne
You can easily prepare this in two separate casseroles, cooking one for now and freezing one for later. It’s also very easy to divide it into 8 single serving metal tins so that you have 8 lasagne ready meals ready and in the freezer for when you need them.
1 litre of tomato and basil pasta sauce (4 1/2 cups)
1 pouch Mixed Rice Medley (Containing brown, red and wild rice, 2 cups)
1 300g container of no fat small curd cottage cheese (about 1 1/2 cup)
1 TBS dry parsley flakes
salt and black pepper
1 large free range egg, lightly beaten
2 cloves of garlic, peeled and crushed and divided
260g of grated Mozzarella Cheese (2 cups)
120g of grated cheddar cheese (1 cup)
90g of finely grated Parmesan Cheese (1/2 cup)
Mix the remainder of the cheeses together. Set aside.
Pre-heat the oven to 190*C/375*F/ gas mark 5. Spray one 9 by 13 inch baking dish, or two 8 inch square dishes, or 8 small deep tinfoil pans with some nonstick cooking spray.
Spoon a portion of marinara sauce (1/3) into the bottom of each to cover lightly. Cover with lasagne noodles. Cover with another portion of sauce (1/3) and half of the grated cheeses and the rice mixture. Cover with another layer of lasagne noodles. Spoon the cottage cheese mixture over top of the noodles. Cover with the remainder of the sauce and most of the remaining cheese mixture, reserving a handful for the end. Add a final layer of noodles. Spoon the bechamel over top to cover. Sprinkle with the remainder of the cheese and the remaining Parmesan cheese.
Cover and bake for about 30 minutes. Uncover and bake for a further 10 to 15 minutes until golden brown and bubbling. Let stand for about 10 minutes before cutting into squares to serve.
If freezing, do not bake. Simply place into the dish (s) as required, wrap tightly and freeze for up to six months. To cook, thaw out over night and pop into the oven , cooking as above. If you are doing single servings it will not take as long.
Makes about 1 1/2 cup
I think this was one of the first things I learned how to make in home economics at school. When well made, this simple sauce has a proper place in homey, creamed dishes, often making leftover stretch or giving cooked foods a new life. A good bechamal is the basis for many dishes such as souffles, or macaroni and cheese. The foolproof way to achieve a perfectly smooth sauce is to have the milk hot when you add it to the butter and flour. It uses an extra pot, but perfection is perfection.
2 TBS butter
2 TBS plain flour
285ml of hot milk (1 1/4 cups)
freshly ground black pepper
Melt the butter in a heavy bottomed saucepan over medium heat. Whisk in the flour and cook, whisking constantly until the flour is cooked out and bubbles a bit. Do NOT let it brown. This will take about 2 minutes. Whisk in the hot milk, slowly, whisking constantly until the milk is all whisked in and the sauce thickens. Bring to the boil. Stir in the salt and pepper to taste. Lower the heat to very low and continue to cook, whisking, for an additional 2 to 3 minutes longer. Remove from the heat. If you are using the sauce later, cover the top with a round of baking parchment to prevent a skin from forming. (You can also pour a very thin layer of milk over top which works in much the same way.)
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen