:: Last Night's Lasagna...

from this book!

My friend Chanie suggested I cook this. She thought Ari would like it. I cooked it last night (with my own spin, as per usual!) and it was super yum and very comforting. Ari DID like it. And Max and Cam and I liked it too! Thank you Tessa and thank you Chanie!! Maybe you can cook it too?! Maybe you already do. (That rhymes!)

My version of Tessa Kiros' Tomato Lasagna

Tomato Sauce

1.25 kg of tinned diced tomatoes

3 cloves of garlic, crushed

a good slosh of olive oil

one cup of warm water of stock

bunch of fresh basil or a teaspoon full of dried Italian herbs

8 sheets of instant lasagna (the dried one) : I used one family sized packet : about 350g

250g Parmesan

Bechamel Sauce

1 litre of warmed milk

3/4 cup of plain flour

120g of butter

nutmeg

Make the Tomato Sauce First

Heat the oil and gently fry the garlic till it's fragrant (not browned!) Throw in the tomatoes. Cook for 15 minutes, and then add 1 cup of water (or you could use stock!) Season with salt and pepper and then simmer it on a low heat while you make the Bechamel sauce. (You are meant to puree it, but I didn't, because I am lazy and I don't like too many dishes!)

Make the Bechamel Sauce Next

First warm your milk. Then in a separate large-ish pot melt the butter. Once the butter is melted, add the flour and whisk like crazy to make a smooth butter and flour paste. Continue to stir the floury butter over the heat for a few minutes to cook the floury taste away. Now start whisking in the warm milk a slosh at a time. Don't stop whisking! Your Bechamel will end up nice and thick and smooth. Good work. It needs to be thick so that it layers nicely.

Assemble it All

Grease a lasagna suitable dish or just slosh some oil and and coat the dish well with it using a pastry brush or your fingers. My dish was around 20cm x 30cm and quite deep. Slosh a layer of Bechamel sauce in first and spread it over the base. Put two sheets of dried lasagna atop the Bechamel. Now layer tomato sauce, then Bechamel, then Parmesan, then lasagna. Do that two times. Then add a final layer of lasagna and top with Bechamel, more Parmesan and dot with any leftover tomato sauce.

Cook in a 360F/180C degree oven for 30 minutes until golden and cheesy.

Eat it all up!

Serves 6

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