This week a local farm to me were kind enough to bring me some of their soft cheeses to cook with and create some recipes with. There’s eight different flavours as can be seen in the photos. “Rickett Field” soft cheeses are SO creamy and delicious and all the flavours are superb!! I have a few ideas in mind for the cheeses and today I went with a lasagne which turned out brilliant and non was left! These guys are in South Yorkshire, Bradfield, Dungworth and are on Facebook and Instagram. Give them a look!
10.5oz (300g) “Rickett Field” cheese with chives
4 fresh lasagne sheets, 1 extra for gaps
1 400g tin of chopped tomatoes
1 large carrot, diced
1 celery stick, diced
1 medium onion, diced
1tbsp tomato puree
2 garlic cloves, minced
1tbsp mint leaves, chopped
4tbsp hard cheese (I used parmesan)
6oz (170g) spinach leaves
Pre-heat oven to 220c (gas 7).
Add the oil, carrot, celery, onion and garlic to a pan over a medium to low heat and soften, you’re best doing it on a low to medium heat so that you don’t colour them.
While that’s cooking, place the spinach in a colander then pour over boiling water to wilt them, place in a tea towel and squeeze all the water out then set aside.
When the veg mix has softened after about 6-7 minutes, stir in the tomato puree and cook for a further 5 minutes. Add the chopped tomatoes then simmer for around 20 minutes to thicken, season well with salt and pepper. Then with a food processor or hand blender puree the sauce which should be nice and thick and set aside.
To make the spinach filling just place the soft cheese, hard cheese of your choice, mint and spinach into a large bowl and mix well and again season with salt and pepper.
Next to build the dish just take a medium size oven proof dish, spread a layer of tomato sauce on the bottom followed by a lasagne sheet then spread a layer of cheese filling followed by tomato sauce and continue the process, top with tomato sauce & the rest of the cheese.
Bake in the oven for 25-30 minutes until bubbling nicely! Serve and drizzle over some extra virgin olive oil.