'My father' – crunchy lasagne with vegetables, Robiola cheese and Praga ham sauce
Item 1 of 1
- medium
- 4
- 1 hour 30 minutes
This nostalgic lasagne recipe, called 'My father' by chef Igles Corelli, is inspired by the chef's childhood holidays when he would toast leftover fresh pasta dough on the stove. Here, he layers crunchy lasagne sheets with Robiola cheese – a soft, ripened cheese originating from Piedmont – and Mediterranean vegetables and serves with a Praga ham sauce. If you are unable to source Praga ham, you can substitute the Italian speciality with a lightly-smoked cooked ham.
First published in 2016
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Ingredients
Metric
Imperial
Pasta
- 500g of 00 flour
- 4 eggs
- olive oil
Filling
- 1 carrot, finely diced
- 1 courgette, finely diced
- 1 yellow pepper, finely diced
- 1 aubergine, finely diced
- 200g of Robiola cheese
- 4 tbsp of extra virgin olive oil
- salt
Praga ham sauce
- 150g of Praga ham, or lightly smoked cooked ham
- 600ml of chicken stock
- salt
SAVE RECIPE
Equipment
- Pasta machine
- 6cm round cutter
- Blender
Method
1
To make the pasta dough, place the flour in a large bowl and mix in the eggs. Bring the mixture together and transfer to a work surface, kneading until the dough is smooth and springy – if it is too dry, add a little more egg to achieve the right consistency. Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for 30 minutes
- 500g of 00 flour
- 4 eggs
2
Meanwhile, make the filling. Place each diced vegetable in a separate pan with a tablespoon of olive oil. Place each pan over a low heat and cook gently for 5 minutes – the carrot, pepper and courgette should still have some bite, whereas the aubergine should be soft and browned
- 1 carrot, finely diced
- 1 courgette, finely diced
- 1 yellow pepper, finely diced
- 1 aubergine, finely diced
- 4 tbsp of extra virgin olive oil
3
Mix the cooked vegetables together and season with a little salt. Transfer to an airtight container and store in the fridge until required
- salt
4
Once rested, remove the pasta dough from the fridge. Flatten the dough to a disc and roll through a pasta machine to a thickness of about 1mm, starting with the thickest setting and working down to the finer settings
5
Preheat the grill to 180˚C. Grease a baking tray with a little oil
6
Use a a 6cm round cutter to stamp out 16 discs from the rolled dough. Bring a pan of salted water to the boil, add 4 discs to the pan with a little olive oil and cook for 2 minutes. Once the discs rise to the surface remove and pat dry on a piece of kitchen paper, then repeat with the remaining pasta discs
- olive oil
7
Place the dried discs on the greased baking tray and grill until puffed up and golden brown. Allow to cool, the discs can be sealed in an airtight container and placed in the fridge until required
- olive oil
8
For the ham sauce, pour the stock into a saucepan and place over a medium-high heat. Add the diced ham, bring to the boil and simmer for 15 minutes until the liquid has reduced by half
- 600ml of chicken stock
- 150g of Praga ham, or lightly smoked cooked ham
9
Transfer to a blender and blitz the sauce until smooth, then press through a fine sieve with a spoon to extract all the liquid. Season with salt, cover and store in the fridge until needed
- salt
10
Preheat the oven to 200˚C/gas mark 6
11
To assemble the lasagne, remove the pasta from the fridge and spread a little of the Robiola cheese on to 12 of the discs. Top each with a spoonful of the vegetables then stack the layers together to create 4 towers, each finished with the remaining 4 plain discs
- 200g of Robiola cheese
12
Place each lasagne stack on a baking tray and bake in the oven for 8 minutes, or until hot all the way through. Meanwhile, return the ham sauce to a small pan and heat through over a low heat
13
To serve, place a lasagne stack on each plate and add spoonfuls of the sauce to decorate, with any remaining sauce served on the side
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