Flans and Baked Dishes Recipes - Pasta Loaf with Basil and Tomato Sauce Recipe

Ingredients

• 300 g/10 oz sheets of lasagne

• 250 g/8 oz mozzarella

• 150 g/5 oz cooked ham

• 1 onion

• 1 dove garlic

• 1 tablespoon olive oil

• 150 g/5 oz tomato puree

• 30 g/1 oz (1/4 cup) flour

• 750 ml/1 1/4 pints (3 1/2 cups) beef stock (broth)

• 1 pinch sugar

• salt

• freshly ground pepper

• 1 bunch basil

• 300 g/10 oz pasta twirls

• 40 g/1 1/2 oz (3/8 cup) freshly grated Parmesan

• 30 g/1 oz (2 tablespoons) butter

• 1 egg yolks

Serves 4

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Method:

1. Soak the the sheets of lasagne pasta in cold water for 50-60 minutes. Drain the mozzarella and cut into cubes. Cut the ham into strips.

2. For the sauce: peel the onion and the clove of garlic. Chop the onion finely and press the garlic. Heat the oil in a saucepan, add the onion and garlic and fry until transparent. Stir in the tomato pulp and sweat lightly. Add flour, stir in, then add the beef stock (broth). Bring the sauce to the boil and simmer over a low heat for 5 minutes.

3. Pour the sauce through a fine sieve and season with sugar, salt and pepper. Chop the basil finely and stir it into the sauce. Use half the sauce for the pasta loaf and reserve the rest in a warm place.

4. Preheat the oven to 160°C (325°F), Gas mark 3.

5. Line a flan tin with two-thirds of the drained sheets of lasagne and put the rest to one side. Fill with layers of spiral noodles, mozzarella, ham and Parmesan.

6. Pour tomato sauce over each layer. Finally, press the filling down a little and dot with flakes of butter. Use the remaining sheets of lasagne to cover the pasta loaf. Coat the top with egg yolk.

7. Bake the pasta loaf in the oven for about 45 minutes. Leave to cool down in the mould for 10 minutes, then cut into slices. Serve with the rest of the tomato sauce.

Note: This pasta loaf looks particularly pretty when prepared with green and white sheets of lasagne. Alternate the green and white sheets to create a stripy effect.