- For the lasange
- 300 grams Lasagne noodle
- 1 onion (chopped)
- 1 garlic (minced)
- 2 cans peeled tomatoes
- 1 teaspoon thyme
- ½ teaspoon oregano (dried)
- 250 grams Mozzarella (sliced)
- 80 grams grated Parmesan
- freshly ground peppers
- butter (for greasing)
Boil lasagna noodles in plenty of salted water until al dente, drain and rinse.
Heat oil in a pan and saute onions and garlic. Add tomatoes and simmer for about 20 minutes. Season with salt, pepper and spices.
For the sauce: Melt butter in a saucepan until foamy, stir in flour and gradually pour in milk Stir in ricotta and season with salt and pepper. Grease a baking dish and pour sauce into the bottom.
Layer lasagna, tomato sauce, bechamel sauce and mozzarella successively until all ingredients are incorporated. Sprinkle with parmesan.
Bake lasagna in an oven preheated to 180°C (approximately 350°F) for 30 minutes, until golden brown. Remove, slice and serve hot.