Name: Lasagne stack with haloumi and creamy lemon sauce
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 400 g cake flour; salt; 4 eggs large; 250 ml frozen peas; 12 asparagus spears; 300 g halloumi; 250 ml sugar snap peas; fresh mint leaves a handful; 4 eggs poached; 125 ml butter; 125 ml crème fraîche; 20 ml lemon juice; 80 ml milk; salt and freshly ground black pepper

Recipe Disclaimer

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Ingredients (14)

PASTA

400 g	cake flour
	salt
4	eggs — large

STACK

250 ml	frozen peas
12	asparagus spears
300 g	halloumi
250 ml	sugar snap peas
	fresh mint leaves — a handful
4	eggs — poached

SAUCE

125 ml	butter
125 ml	crème fraîche
20 ml	lemon juice
80 ml	milk
	salt and freshly ground black pepper

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Method:

For the pasta, blend the flour and salt together in a food processor. Whisk the eggs together.

Add it to the food processor with the flour mixture and pulse until crumbly.

Turn the mixture out onto a clean surface and bring the dough together with your hands. Knead it lightly for a few minutes until smooth and pliable.

Form the dough into a disc, cover with plastic wrap and refrigerate for 30 mins.

Divide the dough into 4 pieces and roll out one piece at a time, using a pasta maker. Dust the machine and dough with flour every time you change the pasta machine’s setting.

Roll it through the machine from the thickest setting to the second thinnest setting. Cut the pasta sheets into 10cm sheets.

For the stack, bring a large pot of salted water to the boil. Cook the peas until tender, 5-6 mins.

Remove the peas with a slotted spoon and refresh under cold water. Cook the asparagus in the same boiling water, 2-3 mins.

Refresh and slice in half, lengthwise.

Heat a pan over medium heat. Slice the haloumi into 8 slices.

Fry for 1-2 mins on each side until golden.

Bring a large pot of salted water to the boil, add the pasta and cook 2-3 mins until tender. Strain

For the sauce, melted the butter in a small saucepan over medium heat. Whisk in the crème fraiche, lemon juice and milk and cook, 1 min.

Season it to taste. Thin it out with more milk, if needed.

Add the pasta and toss to coat.

To assemble, form a stack on each serving plate by layering the pasta with the peas, asparagus, haloumi and sugar snaps.

Top each portion with a poached egg and a few mint leaves.

TIP:
For a cheats version 3 sheets of readymade lasagne per person can be used instead of the homemade pasta. Simply cook it in salted boiling water according to the instructions on the packet.

ALSO TRY:

Boerewors lasagne

30-40 minutes Lasagne is labour-intensive so try this version using boerewors, canned tomatoes, tortillas and cream cheese. 1. Preheat the oven to 200 °C. Grease an ovenproof dish. 2. Remove the meat from the boerewors casing. Heat a pan and brown the sausage meat. 3.