When we think of lasagne we always think of the luciously rich ragu that is enveloped in between layers and layers of fresh pasta, long stringy melted cheese and heart-warming moments and memories. In all honestly, the lasagne I grew up on was the way my mum taught me - the Vastese way. Meat flavoured sugo with peas, chunks of mozzarella cheese and sliced boiled egg.

But one year when visiting my husband's family up north in Milan, his Zia made her lasagne in bianco for lunch one day. It was the first I had tried it and I was blown away by the flavour, so naturally I re-created her dish upon my return home to Perth. And now it makes its way to our table frequently. I hope it makes its way to your table frequently too!

Preparation Time - 40 mins
Cooking Time - 60 mins
Serves - 4 to 6

To make the pasta

• 400g tipo 00 flour
• 4 eggs

Make the pasta as you normally would, resting for a minimum of 30 minutes. I then roll the sheets through my Atlas Marcato machine to number 6, this keeps it quite thin if time doesn't allow me to pre-blanch (see below). Cut the sheets into 35-40cm lengths, depending on the size of your baking tray, and set aside. 

NB:// You can use store bought lasagne sheets here, but you must pre-blanch them.

To make the bechamel

• 50g unsalted butter
• 50g flour
• 750ml milk
• Nutmeg
• Salt
• Pepper

In a small pot over medium to low heat, melt the butter. Incorporate the flour to make a roux. Slowly pour in the milk, whisking continuously until it starts to heat through and becomes smooth in texture (the roux has melted through). Keep whisking as it comes to a simmer - after a few more minutes it will start to thicken into a luscious sauce. Turn off the heat. Season with a pinch of nutmeg, salt and pepper. Set aside to cool - it will continue to thicken here.

To prepare the vegetables

• 2 bunches of asparagus
• 2 cups of peas
• 1 large leek

Wash and dice the asparagus, snapping off the woody ends first. Ensure that you leave 2cm of the spear whole. Wash and quarter the leek, then dice. In a frying pan, heat a small amount of butter or EVOO (or both!) and saute the leek on a low heat until soft and translucent - approximately 5 minutes. Remove, set aside. Next, saute the asparagus for 2 minutes until softened, set aside and keeping spears separate.

To assemble the lasagne

You will also need;

• Mozzarella cheese
• Parmesan cheese
• Baking dish

Have all of your prepared ingredients close by. In a rectangle baking dish, start with the bechamel by spreading a thin layer to cover the base of the dish. Follow with a layer of the pasta sheets, then evenly spread ¼ leek, ¼ diced asparagus, ¼ peas, then sliced mozzarella. Drizzle a good amount of bechamel and continue this process until all the ingredients have been used (about 4 layers).

Lay the asparagus spears evenly for the top final layer, finish with a good drizzle of bechamel to ensure all areas of the lasagne is covered, then continue with a good amount of grated parmesan. Ensure there is enough sauce/liquid will ensure the pasta sheets evenly cooked (especially if they have not been pre-blanched).

Preheat the oven to 180C and cover the lasagne with aluminium foil. Cook covered for 45 minutes, then carefully remove the aluminium foil and cook for a further 15 minutes to brown the top layer and crisp up the edges. (If you have time to pre-blanch your pasta sheets before assembling the lasagne, then you will only need to cook it covered for 30 minutes and, uncovered for 15 minutes).

Enjoy! And tag #thetableofus @thetableofus if you're sharing on instagram. I love seeing your creations.

Grazie x

My ultimate way to use any leftover egg whites from my Rich Egg Yolk Dough recipe. These delicious biscotti come with a delicate and crunchy exterior, while maintaining a soft and chewy interior. The option to add a spoonful of cocoa powder for a rich chocolatey alternative!

Preparation Time - 10 mins
Cooking Time - 15 mins
Makes approximately 20 biscuits

• 500g almond meal
• 375g caster sugar
• 4 egg whites
• 4 tbsp cocoa powder (optional for a chocolate variety, see image below)
• 1 tsp almond extract
• Icing sugar, to roll

Lightly whisk the egg whites. Add the remaining ingredients and gently combine. Using wet hands, roll into even sized balls then coat in icing sugar. Evenly space onto a tray lined with baking paper. Bake for 15-20 mins at 160C.

Leave to cool completely on the tray before removing. (Tempting not to, I know!)

There is something about these biscuits that bring back the most wonderful memories time and time again.

This is a traditional Sicilian festive biscuit, so you would always find them on the table Christmas Day and any other social event leading up to it. My Nonnina was renowned for them, and to our family, they are known as Cuddureddi. But to others, they might be known as Buccellati or Cucciddati. Nonnina would fill these beautifully delicate shortbread pastry with either her homemade fig jam, or a homemade zucchini jam (which was so delicious!).

I have a version of this recipe from my Zia, and I’ve spent some time to recreate it in my own kitchen. The pastry I think is spot on, but the filling Nonnina used was different. Most commonly they are made with a combination of dried fig, nut and spice mix for the filling. And yes they do work wonderfully like this – but they don’t quite taste the same as my Nonnina’s.

There are so many variations to this biscuit, it amazes me how much it can differ between each little Sicilian town. If you have the time, and it’s the season for it, then please go ahead with a traditional fig jam. But for today, I made them with the alternate filling below.

Preparation Time - 1 hour, plus resting of the dough

Cooking Time - 20 minutes

Makes approximately 40 biscuits

For the pastry

• 500g plain flour
• 180g icing sugar
• 2 tsp baking powder
• A pinch of sea salt
• 200g chilled butter (Nonnina would use lard)
• 3 free range eggs, plus 1 egg yolk, beaten

For the filling

• 500g dried figs
• 150g raisins
• 120g blanched almonds
• 35g pine nuts
• 35g pistachios
• 125g honey
• 200g marmalade
• 1 large orange, zest only
• A pinch of ground cinnamon

Method

Start this recipe with the pastry. Place the flour, icing sugar, baking powder and sea salt into a mixing bowl. Cut the butter into small cubes, dropping them into the bowl also. Rub together until the mixture resembles breadcrumbs. Add the eggs, mixing until it all starts to combine. Using your hands, work the ingredients until it starts to form a dough. If it is too sticky, add some extra flour. Or water, if you feel the dough is too dry. Wrap in clingfilm and refrigerate for a minimum of 1 hour.

In the meantime, place the dried figs into a bowl of hot water and set aside for 10 minutes to soften.

Drain and let cool slightly. Remove the stems and roughly chop. Place into a food processor along with the nuts and raisins, and pulse until a thick chunky paste is formed. Add to a clean seperate bowl, along with the remainder of the filling ingredients. Combine and leave to chill in the fridge.

To assemble the biscuits

Working in batches so the pastry won't warm too much, cut a small amount of the dough and place the rest back in the fridge, wrapping in clingfilm. On a clean surface dusted with flour, roll out the dough until it is approximately 2-3mm thick. Using a cookie cutter, start cutting out shapes in the dough, you will need to work quickly. Spoon small amounts of filling into the centre, and place another cut piece of dough to form a ‘lid’. Press down gently enough to secure the dough, but not lose the delicate shape from the cookie cutter. Repeat this process until all the pastry and filling have been used.

Transfer the finished cookies onto baking trays lined with baking paper. Bake for 15 - 20 minutes in a preheated oven set to 180C fan-forced. Let cool, then dust with icing sugar to serve.

Note: If you have left over dough, simply roll into small balls and place onto a baking tray, pressing down gently with your finger tip. It helps if both the pastry and the mixture and cool when making these biscuits.