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RECIPE
Lasagna Verde with Garlic Scapes, Mozzarella and Peas
INSTRUCTIONS
Preheat oven to 375°F and place rack in centre.
Cook the lasagne noodles according to package directions, in the stainless steel Stockpot with salted water. Drain, lightly oil and set aside.
Heat the oil in the 3.8 L stainless steel Saucepan over low heat, then cook the peas with the spinach and basil for 4 to 5 minutes. Transfer to a food processor and set aside.
In the stainless steel Casserole, melt the butter with the garlic scapes. Cook for 2 to 3 minutes, then stir in the flour. Continue cooking for 1 minute, stirring with a wooden spoon. Stir in the milk, then cook for 10 minutes over medium heat to thicken the mixture. Remove from heat, add cheese and mix well. Season and set aside.
Add half a cup of béchamel sauce to the filling in the food processor, then grind a few strokes to obtain a coarse texture. Season and set aside.
Pour remaining béchamel sauce into bottom of the 6.3 L Deep Rectangular Dish. Set aside.
On a work surface, spread out a lasagne noodle and brush the entire surface with the filling. Place torn pieces of fresh mozzarella on top, then sprinkle with chopped mortadella and mozzarella cheese. Roll the lasagne noodle to form a nice roll, then repeat with all the noodles.
Place lasagne rolls upright, side by side, in the Deep Rectangular Dish, cover and bake for 30 minutes. Finish cooking using the oven’s broil function so that the lasagna begins to brown. Garnish with a few basil leaves to serve.
