Ingredients

How to make it

  • PREPARE THE TOMATO SAUCE:
  • POUR THE OLIVE OIL INTO A LARGE, HEAVY-BASED SAUCEPAN AND SET OVER MODERATE HEAT.
  • WHEN THE OIL IS HOT, SPRINKLE IN THE ASAFETIDA (OR GARLIC CLOVES), FRY MOMENTARILY, ADD THE BASIL AND OREGANO AND FRY FOR A FURTHER 30 SECONDS.
  • POUR THE PURRED TOMATOTIES, STIR TO MIX AND BRING TO BOIL.
  • ADD THE SALT, BLACK PEPPER, SUGAR AND TOMOTA PASTE, REDUCE TTHE HEAT SLIGHTLY AND COOK UNCOVERED STIRRING OFTEN FOR 10-15 MINUTES OR UNTIL IT REDUCES AND THICKENS.
  • PREPARE THE BECHAMEL SAUCE
  • MELT THE BUTTER IN A 2 LITER /QUART HEAVY SAUCEPAN OVER LOW HEAT.
  • STIR IN THE NUTMEG, BLACK PEPPER AND FLOUR AND FRY STIRRING CONSTANTLY FOR ABOUT 30 SECONDS OR UNTIL THE MIXTURE LOOSENS.
  • REMOVE THE SAUCEPAN FROM THE HEAT AND GRADUALLY POUR IN THE WARM MILK, STIRRING WITH A WHISK UNTIL IT IS INCORPORATED AND THE SAUCE IS SMOOTH.
  • RETURN THE SAUCE TO MODERATE HEAT AND BRING TO A BOIL, STIRRING.
  • REDUCE THE HEAT AND SIMMER FOR ABOUT 5 MINUTES, STIRRING CONSTANTLY UNTIL THE SAUCE DEVELOPS A THICK CUSTARDLIK CONSISTENCY.
  • ASSEMBLE THE LASAGNA:
  • COMBINE ALL 3 CHEESES (EXCEPT THE RESERVED PARMESAN).
  • DIVIDE THE CHEESE INTO 2 PORTIONS, THE TOMATO SAUCE INTO 3 PORTIONS, THE BECHAMEL SAUCE INTO 4 PORTIONS AND THE PASTA INTO 5.
  • SPREAD 1 PORTION OF THE TOMATO SAUCE ON THE BOTTOM OF THE OVENPROOF CASSEROL DISH.
  • PLACE A PORTION OF THE PASTA ON TOP.
  • LAYER THE EGGPLANT SLICES ON TOP OF THE PASTA.
  • SPREAD ON A PORTION OF THE BECHAMEL SAUCE, THEN ANOTHER OF THE PASTA.
  • SPRINKLE ON HALF THE GRATED CHEESE.
  • CONTINUE LAYER AS FOLLOWS: A PORTION OF THE TOMOTATO SAUCE, SUN-DRIED TOMATOES, PEPPER SLICES, PASTA, BECHAMEL, PASTA AND THE REMAINING CHEESE.
  • LAYER THE SPINACH LEAVE ON TOP OF THE CHEESE.
  • SPREAD THE REMAINING TOMATO SAUCE ON TOP, TOP WITH THE LAST PASTA AND REMAINING DOUBLE PORTION OF BECHAMEL (THIS WHITE SAUCE LAYER MUST BE THICKER THAN THE OTHER LAYERS!!!!!!).
  • SPRINKLE THE TOP WITH THE RESERVED PARMESAN.
  • PLACE THE LASAGNA IN THE TOP HALF OF A PREHEATED 200C/390F OVEN.
  • BAKE FOR 45-60 MINUTES OR UNTIL THE TOP IS SLIGHTLY GOLDEN AND THE PASTA YIELDS EASILY TO A KNIFE POINT.
  • IF THE LASAGNA IS DARKENED ON TOP BUT DOES NOT YIELD FULLY, COVER THE LASAGNA WITH BROWN PAPER OR ALUMINUM FOIL IN THE LAST 15 MINUTES OF COOKING
  • WHEN THE LASAGNA IS DONE, LEAVE IT IN THE OVEN WITH DOOR AJAR FOR AT LEAST 30 MINUTES TO ALLOW THE LASAGNA TO 'PLUMP' UP AND SET.
  • CUT AND SERV E AS REQUIRED.

Reviews & Comments 2

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  • impssweetp 3 years ago
    Love this, and especially the sun dried tomatoes tucked in for good measure. Can't wait to cut into this and see all the beautiful layers. how scrumptious.
    Was this review helpful? Yes Flag
    " It was excellent "
    spinach1948 ate it and said...
    Sound so delicious. I will make this soon.
    Hi 5.
    Ed
    Was this review helpful? Yes Flag

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