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Ingredients
Tomato Lasagna
- For the tomatoes
- olive oil (for greasing)
- 2 garlic cloves
- 400 grams crushed Tomatoes (canned)
- salt
- freshly ground peppers
- 2 sprigs Basil
- 300 grams Mozzarella
- 2 Tbsps freshly grated Parmesan
- For the béchamel
- 40 grams Pastry flour
- 40 grams butter
- ½ l milk
- 12 Lasagne noodle (300 g)
- 80 grams freshly grated Parmesan
Grease the baking dish with olive oil and preheat the oven to 180°C (approximately 350ºF).
For the tomatoes, peel and chop the garlic and mix with the tomatoes. Season with salt and pepper. Pluck the basil leaves. Cut the mozzarella into slices.
For the béchamel, melt the butter in a saucepan and stir in the flour. Sweat briefly and pour in the milk while stirring continuously. Let simmer for about 5 minutes, while stirring. Season with salt and pepper.
Spread some béchamel sauce on the bottom of the dish. Place a layer of lasagna noodles, followed by the tomatoes and repeat the steps until everything is used up. Shower each layer with mozzarella and basil leaves. Ensure the top layer is béchamel sauce and shower with mozzarella, Parmesan and pepper.
Bake in the oven until golden brown (40-45 minutes).