This cheese lasagne is a favorite with my friends and family. I make my own pasta with whole wheat flour. And my own tomato sauce. The pasta can, of course, be interchanged with bought pasta, as can the tomato sauce. What makes the recipe great, is the richness of the tomato sauce and the blend of cheeses.
I cook without salt due to my husbands blood pressure.
1 (200 gram) Tomato Paste
1.5 kg Cooking tomatoes
6 cloves of garlic
1 pinch red chili flakes (or to taste)
1 package lasagne pasta or 600 grams of homemade pasta
½ kg ricotta cheese
1 (200 gram) mozzarella cheese, grated
1 (200 gram) parmesan cheese, grated
1 (120 gram) sharp cheese, grated or crumbled
¼ cup olive oil
3 Tbsp whole wheat flour
1 milk to make a thick bechamel sauce
Tomato Sauce: put all the ingredients in to a food processor and process till liquid.
If using no cook pasta lay in an oven proof dish. Completely cover the bottom of the dish. If using homemade pasta, cook the past in boiling water till al dente. I don't cook more than 3 pieces at a time. Make sure that the pasta you make is rolled very thin as it swells in the water.
Bechamel Sauce. Heat the oil in a saucepan. Add the flour, mix all the time, or you will have lumps. Add the milk to make a smooth sauce.
Cheeses: mix all the cheeses together.
Layer the pasta, cheese, bechamel sauce, pasta, cheese, bechamel sauce. Pour tomato sauce over the lasagne and bake at 190 degrees C for about 40 minutes. Serve with a fresh green salad with Italian dressing. Be Tayavon.