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A couple of weeks ago, we were looking in the freezer to see what was there and found some tomato sauce I had made a few months ago with those wonderful hot Shepard peppers that only appear for a few weeks in September. What to have with tomato sauce?
It’s pretty much a no-brainer: Lasagne.
When we went to our favourite vegetable store to get spinach (we really like spinach in lasagne), there was beautiful looking rapini on sale for $1.00 for two big bunches. What a bonus for us!! We adore rapini.
So we decided to use rapini instead of spinach in the lasagne. As usual, T made a bechamel sauce (about ¼ c olive oil, 3 Tbsp flour, 1 cup milk, salt and pepper) and his fresh pasta. He parboiled the rapini and squeezed out any extra water and then layered the noodles with tomato sauce from the freezer, smoky ham, rapini, and mozzarella cheese.
I’m not sure the photo shows how fabulous it was. In the end, we think we might prefer spinach over rapini but lasagne with rapini is delicious!