Thomasina Miers’ recipe for four-cheese greens lasagne

Mozzarella, parmesan, ricotta and your choice of hard cheese, all layered with pasta and greens in a smooth bechamel sauce

I have been having a field day at the market recently. Huge bunches of chard jostle for space with leeks and new potatoes, not to mention the stands brimming with beautifully coloured dahlias. White Lake Cheese, which operates one of my favourite stalls, has been experimenting with a young aged goat’s cheese that tastes a bit like caerphilly, and its tangy, rich, butter flavour seemed destined for this stunning lasagne, which you can dress up or down depending on whatever ingredients you have in the house.

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