Tomato Lasagne
Serves 6 to 8
This is simple, uncomplicated, straightforward and delicious. A delicious tomato sauce, with some cheese, lasagna sheets and a good bechamel. You can dress it up by adding some different cheeses, such as goat’s cheese, or a few dollops of pesto, or some grilled vegetables between the layers. What you have here is a canvas to write your own story upon . . .
For the Tomato Sauce:
2 TBS good quality olive oil
3 cloves of garlic, peeled and mashed slightly
3 14-oz tins of chopped tomatoes in their own juice
(I like to use a good Italian brand)
about a dozen or so torn basil leaves
salt and black pepper to taste
For the Bechamel:
125g butter (1/2 cup)
85g plain flour (1/2 cup plus 2 TBS)
2 pints of whole milk, warmed (5 cups)
freshly grated nutmeg
salt and black pepper to taste
Also:
12 ounces of fresh lasagne sheets
85g freshly grated Parmesan Cheese (3 ounces)
170g grated mozarella or a mixture of mozarella, cheddar, fontina, etc. (6 ounces)
(In other words which cheese you are in the mood to eat, or what you have on hand)
butter to dot or additional Parmesan to sprinkle (optional)
To make the bechamel, melt the butter in a saucepan and then whisk in the flour. Cook for several minutes over low heat and then slowly whisk in the warm milk. Cook and stir until the sauce thickens and is smooth. Season with salt, pepper and a bit of freshly grated nutmeg to taste. Cook for an additional 5 minutes or so on low heat, until you have a very thick and smooth sauce. Set aside.
Pre-heat the oven to 180*C/350*F. Butter a deep 8 1/2 by 12 inch baking dish. Drizzle the bottom with some of the bechamel. Put a slightly overlapping layer of the lasagne sheets over the bechamel. Dollop with some of the tomato sauce, spreading it out. Dollop another two hefty spoonfuls of bechamel over top and then a layer of the cheeses. Add another layer of lasagne, and then repeat with the tomato, bechamel and cheese as before, and then again, repeating the layers one more time, finishing with a final layer of lasagne and a few tablespoons of tomato sauce and a good portion of bechamel. You can sprinkle with some additional parmesan cheese if you desire, or dot with some butter. Place in the heated oven and bake for about 30 minutes, until it is bubbling and golden brown on top. Let sit for 5 to 10 minutes before cutting into squares to serve.
This makes a great no fuss simple and economical weeknight supper. Bon Appetit!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: http://theenglishkitchen.blogspot.com/2017/01/tomato-lasagne.html
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