Special Diet

  • 500 ml (17 fl oz) milk
  • 1 bay leaf
  • 1 small onion, quartered
  • 125 g (4 oz) shelled broad beans, fresh or frozen
  • 125 g (4 oz) shelled peas, fresh or frozen
  • 20 g (¾ oz) mint, chopped
  • 20 g (¾ oz) basil, chopped
  • 1 garlic clove, crushed
  • 300 g (10 oz) ricotta cheese
  • 75 g (3 oz) Parmesan cheese, plus extra for sprinkling
  • 40 g (1½ oz) butter
  • 30 g (1¼ oz) plain flour
  • 75 ml (3 fl oz) dry white wine
  • 150 g (5 oz) dried lasagne sheets
  • salt and black pepper

Bring the milk with the bay leaf and onion to a simmer in a saucepan. Infuse off the heat for 20 minutes. Strain.

Meanwhile, cook the beans and peas in boiling water until tender: 6–8 minutes for fresh or 2 minutes for frozen. Drain and refresh in cold water. Process half in a food processor with the herbs and garlic to a rough purée. Combine with the ricotta, Parmesan and remaining vegetables. Season with salt and pepper.

Melt the butter in a saucepan over a very low heat. Add the flour and cook, stirring, for 2 minutes until a light biscuity colour. Remove from the heat and slowly add the infused milk, stirring away any lumps as you go. Return to the heat, bring to a simmer, stirring, and pour in the wine. Simmer for 5–6 minutes until thick. Season with salt and pepper.

Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until just al dente. Drain, refresh in cold water, then cut into 16 pieces 8 x 9 cm (3¼ x 3½ inches).

Spread 1½ tablespoons of filling on to each pasta piece and roll up. Spread half the sauce in an ovenproof dish and top with the rolls in a single layer. Spoon over the remaining sauce. Sprinkle with Parmesan. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until golden brown.

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