JERUSALEM ARTICHOKE LASAGNE

This recipe is created with a little assistance from Shaun from Wairuna Organics who swears by this method for his delicious artichokes.

1kg Jerusalem artichokes, washed well

1-2 cloves garlic

2 sprigs of fresh thyme, use only the leaves

300ml cream

50g freshly grated parmesan cheese

400g fresh lasagne sheets salt and freshly cracked pepper

Method

Preheat oven 190C

Roughly chop the jersualem artichokes and put into a food processor along with the garlic, thyme leaves, and cream. Blitz the mixture until the jerusalem artichokes are coarsely chopped. Season the mixture with salt and freshly cracked pepper and a handful of grated parmesan cheese.

Drizzle a little sauce over the bottom of your oven dish, place lasagne sheets evenly over the sauce to cover. Spoon over jerusalem cream mixture to generously cover pasta and repeat until all the sauce and pasta is used, always finish with a layer of sauce and sprinkle over parmesan cheese and a few cracks of pepper.

Bake for 35-45 minutes or until the pasta is tender and the sauce is bubbling and golden.

Serve with a robust green salad with a good home made dressing!