Turn off the heat, stir in 90ml water and blitz for 30 seconds (use a stick blender or food processor), until smooth. Scatter over half the grated cheese, then repeat with the remaining lasagne, sauce and greens, finishing with a layer of cheese. Spicy pork and porcini lasagneFacebook Twitter Pinterest Yotam Ottolenghi’s spicy pork and porcini lasagne: pork and mushrooms get together between the sheets. When hot, fry the onion, garlic and carrot for five minutes, stirring occasionally, until soft and golden. Yotam Ottolenghi’s recipes for stuffed vegetables Read moreTo assemble the lasagne, spread a quarter of the sauce over the base of the greased dish, then top with a layer of lasagne.

Source: The Guardian October 28, 2017 07:52 UTC