Always check the labels of the products you use.
Method
- 1
Cheese sauce. Whisk the 90 g pecorino, cottage cheese, cream, garlic, cornflour and pepper until smooth.
- 2
Tomato sauce. Heat the oil in the saucepan over medium heat and cook the onion with the sugar, chilli and oregano for 10 min until soft. Add the garlic and anchovies for 2 min; they melt away and give a savoury depth without tasting of fish. Stir in both tins of tomatoes, the purée and the 20 g pecorino, and simmer about 20 min until slightly thickened.
- 3
Soak the sheets. Meanwhile cover the sheets with boiling water in the baking dish and leave 15 min until pliable, separating them with a knife tip. Drain, rinse with cold water, pat dry and dry the dish. Cut 2 sheets in half. Heat the oven to 190 °C (170 °C fan).
- 4
Layer. Spread about 360 ml tomato sauce in the dish and make a layer of 3½ sheets, then half the cheese sauce and 60 g fontina. Add a second layer of sheets, 360 ml tomato sauce and 60 g fontina, then a third layer with the rest of the cheese sauce and 60 g fontina. Finish with the last sheets and the remaining tomato sauce, fontina and pecorino.
- 5
Bake. Cover with oiled foil and bake 35 min. Uncover, raise the oven to 250 °C (230 °C fan) and bake 10-15 min until lightly browned. Rest 20 min and scatter with basil before cutting.
Storage
Cool, cover and refrigerate within 2 hours for up to 3 days, or freeze portions for up to 2 months. Reheat covered in a 180 °C oven until piping hot (74 °C) in the centre.
EU nutrition claims
- Source of protein: 4.6 g protein per 100 kcal, about 19% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.7 g per serving
1.4 % of the 50 g daily maximum · 2.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large saucepan
- mixing bowl
- clean tea towel
- 23 x 33 cm baking dish
- foil
- baking tray (to catch drips)
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 495 kcal |
| Protein | 23 g |
| Carbohydrate | 40.3 g |
| of which sugars | 8.6 g |
| of which free sugars | 0.7 g |
| Fat | 27.5 g |
| of which saturates | 13.2 g |
| Fibre | 4.5 g |
| Salt | 1.68 g |
Protein per 100 kcal
4.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
