SHOPPING LIST: Cooking Skills: Pasta 2, Chapter 7 (Lasagne from Scratch)

The lasagne al forno needs the ragù and white sauce from Cooking Skills: Pasta 1 (make them the day before). Cannelloni with ricotta is in chapter 5. Dried 'no pre-cook' lasagne sheets are only for the fresh vs dried experiment.

Fresh lasagne sheets
[ ] 200 g plain flour (or "00")
[ ] 2 Lion-marked medium eggs
[ ] 1 pinch fine salt
[ ] 2 tbsp fine semolina (or extra flour), for dusting

Lasagne al forno (6 portions)
[ ] 1 batch batch of fresh lasagne sheets (above)
[ ] 500 g ragù (the beef ragù from Cooking Skills: Pasta 1, chapter 8, or a good shop-bought jar)
[ ] 600 ml white sauce (Cooking Skills: Pasta 1: 50 g butter, 50 g flour, 600 ml milk)
[ ] 50 g parmesan, grated
[ ] 1 pinch nutmeg
[ ] 1 tsp butter, for the dish

Lasagne verde (6 portions)
[ ] 200 g plain flour (or "00")
[ ] 2 Lion-marked medium eggs
[ ] 80 g cooked spinach, squeezed completely dry, finely chopped
[ ] 1 pinch fine salt
[ ] 2 tbsp fine semolina (or extra flour), for dusting
[ ] 500 g ricotta, drained
[ ] 300 g frozen spinach, thawed and squeezed completely dry
[ ] 600 ml white sauce
[ ] 80 g parmesan, grated
[ ] 1 pinch nutmeg, salt and pepper

Roast vegetable lasagne (6 portions)
[ ] 1 batch batch of fresh lasagne sheets
[ ] 2 courgettes, sliced
[ ] 2 red peppers, deseeded and chopped
[ ] 1 aubergine, cubed
[ ] 2 tbsp olive oil
[ ] 1 tin chopped tomatoes (400 g)
[ ] 2 garlic cloves
[ ] 600 ml white sauce
[ ] 60 g parmesan, grated
[ ] 1 handful basil leaves

For the experiments
[ ] A packet of dried no-pre-cook lasagne sheets
[ ] Two small loaf tins