Medieval lasagna layered with cheese

1 servings

Ingredients

Quantity Ingredient
9-10 sheets lasagne (broad 1 11/16 l Pints/7 1/2 cups meat or noodles) made with white flour chicken stock or water
Butter for greasing

Directions

YIELD: 6 SERVINGS

Ground mace and cardamom or cinnamon and a little white pepper for spicing About 175 g/6 oz full-fat hard cheese (such as Cheddar), grated Choose a square or oblong baking dish which will hold the pasta in three layers. If you pile it higher in a smaller dish, it may be difficult to slice and serve six helpings. Bring the stock or water to the boil in a fairly big pan and boil the lasagne in three or four batches until all the sheets are cooked. As each batch is done, remove the sheets with tongs or a pair of forks to a warmed, damp tea-towel on a flat work-top and lay them flat side by side.

Grease the inside of your chosen dish with butter. Sprinkle the bottom lightly with spices and a quarter of the cheese. Cover with a layer of pasta, trimmed to fit the dish if required. Repeat the layers of spice, cheese and pasta twice, and end with a last layer of spice and cheese. Re-heat until the cheese is melted. from The Medieval Cookbook by Maggie Black Chapter 5, "Of Manners and Meals" posted by Tiffany Hall-Graham

Submitted By SHARON STEVENS On 04-19-95

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