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Print this Recipe    L Ricotta Basil

Ricotta And Basil Lasagne

1 lb fresh lasagna noodles, or 3/4 lb dried
4 tablespoons butter
2 tablespoons flour, sifted
salt
white pepper
pinch nutmeg
2 cups milk
1 1/2 tablespoons fresh basil, finely chopped
1/2 cup ricotta cheese
1/2 cup Parmesan cheese, grated
1 1/2 tablespoons fresh basil, chopped

Cook the lasagne sheets in boiling salted water, a few at a time,
until al dente. Remove carefully and drain between dish towels.

Melt butter in a saucepan and stir in flour. Add a little salt,
pepper and nutmeg and cook over a gentle heat until flour begins
to change color.

Slowly whisk in warm milk until sauce is smooth and thickened.
Remove from heat and stir in 1 tablespoon basil, the ricotta and
half the Parmesan. Check seasonings.

Preheat oven to 200 C / 400 F / Gas 6.

In a greased baking dish, or lasagne pan, place a sheet of pasta,
followed by a thin layer of ricotta mixture. Sprinkle this with
some Parmesan and extra basil. Continue to layer in this order,
finishing with the last of the sauce and Parmesan.

Bake for just 20 minutes and serve hot.

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