Spinach & Ricotta Lasagne

Delia and Lindsey are developing and testing recipes, and will be available to answer recipe queries you have relating to the content of Deliaonline. We're also here to listen to your cookery comments, share your ideas and try to help you in any way we can. Why not ask your question now?

 
 
 

Page :  1
avatar
Sue Jones

Spinach & Ricotta Lasagne

Hi, I have assembled the lasagne, and want to serve it in a couple of days time. (today being Thursday)
Should I cook it, leave it to cool and put it in the fridge and reheat it on Saturday
or
put it in the fridge and cook it from the assembled state on Saturday
or
freeze it after I have cooked it
Any help much appreciated.

avatar
Lindsey, Food Editor

For Sue Jones

Hello Sue,

I would do your second suggestion. Cover it well and put it in the fridge and cook it of Saturday. Take it out the fridge an hour before you want to bake it.

Kind regards

Lindsey

avatar
Sue Jones

Oh dear!

Thank you for your reply, unfortunately I have cooked it (on my husband's say so!) before I received your reply.
So I will have to reheat it on Saturday. I will cover it and refrigerate it, but do you think I should cover it in tin foil whilst I reheat it to keep it moist?
Also what temperature for fan oven and a guide to reheat timing would be very much appreciated.

I cannot believe how promptly you replied, you are a star

avatar
Lindsey, Food Editor

For Sue Jones

Hello again!

I would take it out the fridge 2 hours before you reheat it.

Yes it’s a good idea to keep it covered in foil.

I think it will take 35 – 40 minutes at 150C in your fan oven.

As a final precaution (during the pre-heating and cooking) I would put a roasting tin in the oven, filled about a third of the way up with water to create a steamy oven.

Good luck

Lindsey

avatar
Sue Jones

I will let you know!

Hi, thank you for your reply and excellent suggestion about the bain marie. I will post in this forum after the dinner party!!

Let me know any good accompaniments to this dish other than a salad and maybe some interesting couscous.

Thinking asparagus, parma ham and quails egg starter, maybe a pannetone bread and butter pudding or a cheesecake or pannacotta with rhubarb for dessert!

I love cooking!!

avatar
Lindsey, Food Editor

avatar
Lindsey, Food Editor

For Sue Jones

Hello Sue,

I think something with Parma Ham is a good suggestion.

I always make Piedmont Roasted Peppers for an Italian starter (sometimes alongside Parma ham and salamis) as they taste so good and can be made well ahead. They are best is you keep them in the oven until the edges start to char…..

http://www.deliaonline.com/recipes/cuisine/european/italian/piedmont-roasted-peppers.html

To go with the Spinach Lasagne this salad would be good….

http://www.deliaonline.com/recipes/cuisine/european/english/roasted-red-onion-rocket-and-parmesan-salad.html

Or / and Aubergines, sliced, very well char-grilled then dressed with EV Italian olive oil, fresh basil and a splash of aged balsamic works well too.

Or a rocket salad with some of those jarred marinated artichokes that you get with the antipasti bits and some black olives perhaps.

And for dessert I would do something light. I love Coffee Granite …..

http://www.deliaonline.com/recipes/galleries/italian-desserts-perfetto-endings/coffee-granita.html

and serve it with biscotti…..

http://www.deliaonline.com/recipes/galleries/italian-desserts-perfetto-endings/almond-biscotti.html

or Cassata Siciliana is good too….

http://www.deliaonline.com/recipes/cuisine/european/italian/cassata-siciliana.html

Have a great dinner and I look forward to hearing back from you.

Lindsey

avatar
Sue Jones

The proof of the pudding!!

The starter was Quails egg, chorizo and asparagus...wonderful (from Olive Magazine I believe)
The Spinach & Ricotta lasagne was delicious, but after reheating it in a bain-marie at 150C it was still only warm rather than hot. So a blast of 1 minute per serving in the microwave was needed!!
I will definitely do the Roasted red onion, rocket & parmesan salad again, everybody enjoyed it. Brilliant recipe Delia!
I also did roasted aubergines with basil and EVA as suggested....delicious.
Dessert was lemon posset with new season local Norfolk strawberries macerated in icing sugar and cointreau!


Thank you for your input and suggestions

 
Page :  1

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com

 

 




NetObserver
CMS solutions by REDtechnology.com