I always wanted a pasta machine. You know the type - those heavy metal objects which allow you to roll out fresh egg dough....and apparently produce artisan carbs. Anyhow, I got what I wanted. 6 years ago. My very own machine. Now ask me how often I've used it? And the answer is NEVER. So this coming year, with a lot of hope and God's grace, I'll use my machine and roll out fresh dough. Check back before summer 2010...to see this resolution accomplished! This grill lasagne is perfect as a starter....or as one of many courses. —Kitchen Butterfly
Schiaffoni pasta (large cylindirical pasta tubes), cooked
1 1/2 - 2 cups
Bolognese or Bean Chili, warmed
1 1/2 - 2 cups
Bechamel (recipe below), warmed
75 - 100 g
grated cheese (parmesan, gouda, cheddar etc)
To make the Bechamel sauce, melt the butter in a saucepan on medium - low heat and stir in the flour, being careful to remove lumps. Cook mixture for a couple of minutes to rid it of a floury, pasty taste and till it takes on a light golden colour. Take the pan of the heat and slowly whisk in the milk. Then return to the boil and continue stirring, till it thickens and is of pouring consistency. Season to taste.
Set your grill to the highest and place your oven rack two steps from the top.
Split each pasta tube carefully into 2 flat sheets These will be the ''grill lasagne pieces''
Set out 4 oven proof plates and start the layering. On each plate, place one ''sheet'' of pasta, followed by some bolognese or bean chili and then some bechamel. Repeat to form another stack. On top of the second stack, place some bechamel and then top with some grated cheese. Don't worry if the sauces drip down unto the plate, they'll form a good base for the grill lasagne
Put plates under the grill and let cook, till the cheese topping is golden. Using oven gloves, carefully remove plates, turn off grill and serve.