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Tomato Lasagne

Tomato Lasagne

Serves 5

350g lasagne sheets
80g grated parmesan cheese

Tomato Sauce:
125ml (1/2 cup) olive oil
3 garlic cloves, peeled
3 x 400g cans diced tomatoes
12 basil leaves, torn

Bechamel Sauce:
120g butter
80g (1/2 cup) plain flour
1 litre (4 cups) milk, warmed
1-2 pinches nutmeg

1. To make the tomato sauce, heat the oil and garlic in a large frying pan. When the garlic is fragrant, add the tomatoes and a pinch of salt, then bring to the boil. Lower the heat and cook, uncovered, for 20-25 minutes. Add the basil and 250ml (1 cup) hot water towards the end of the cooking time. Process the cooked sauce in a food processor until smooth.
2. To make the bechamel sauce, melt the butter in a small saucepan. Whisk in the flour and cook for a few minutes, stirring continuously, then add the warm milk. It will be absorbed immediately, so work quickly, whisking with one hand while adding ladlefuls of milk with the other. When the sauce is smooth and not too stiff, season with salt, ground black pepper and the nutmeg. Continue cooking, even after it comes to the boil, for 5 minutes, stirring until thick and smooth.
3. Preheat the oven to 180°C (fan-forced) and grease a 22cm x 30cm baking dish. Drizzle bechamel sauce over the dish to thinly cover the base. Place a layer of slightly overlapping lasagne sheets on top. Use the back of a ladle to spread a thin layer of tomato sauce over the sheets. Drizzle over 2 ladlefuls of bechamel sauce, then sprinkle with a layer of parmesan. Spread another layer of lasagne sheets, then tomato sauce, bechamel sauce and parmesan as before, then repeat the layers one more time. You should have 3 tablespoons of tomato sauce and a good amount of bechamel left.
4. Spread a final layer of lasagne sheets and cover with the remaining bechamel sauce. Dollop the tomato sauce here and there, then sprinkle with the remaining parmesan. Bake for about 30 minutes or until bubbling and golden on top.

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