At this time of year, I frequently feel the need to make dishes that are smothered in cheese... I think my body is trying its hardest to fatten me up for winter! And something like lasagna, that I can just layer up and stick in the oven, is the best kind of easy comfort food.
It's also, in my opinion, great fun to make - and you can amuse yourself thinking of new things to put in the layers. Just make sure you chop hard vegetables more finely than soft ones, and everything should cook at about the right rate.
9 sheets of dried lasagna
300ml tomato passanda
400ml white sauce
100g cheddar cheese
2tbsp parmesan or similar hard cheese
1 small red onion
2 medium carrots
100g chestnut mushrooms
1/2 yellow pepper
1/2 green pepper
chilli & pepper to taste
- Preheat the oven to 180°C.
- Finely chop the onion, carrots, and peppers. Cut the courgettes and mushrooms into thick slices. Grate, or thinly slice, the cheddar.
- Put the onion and carrot into the base of your dish, spread half the passanda across, and season with pepper and chilli.
- Lay down a layer of lasagna (three sheets).
- Lay courgette slices on top of the lasagna, and spread half the white sauce across it. Sprinkle on about 1/3 of the cheddar.
- Put in another layer of lasagna.
- Spread out the mushrooms and peppers, spoon on the remaining passanda, and add a little more seasoning.
- Add the third (and final) layer of pasta.
- Spread the remaining white sauce evenly, and top with the remaining cheddar and parmesan.
- Bake for approximately an hour, until the pasta is soft and the cheese is bubbly.