Serves 4–6, oven at 180°C.
Ragu
2×400g tins chopped tomatoes
2 onions, chopped
1 carrot, chopped
1 stick celery, chopped
1 tsp sugar
10 tbsp olive oil
2 tsp dried oregano
1–2 garlic cloves, crushed
1 green and 1 red pepper, de-seeded and chopped
225g courgettes, thinly sliced
225g mushrooms, sliced
White Sauce
750ml milk
50g margarine
50g flour
ground nutmeg
Lasagne
250g lasagne
parmesan cheese
This needs big pots, and several of them: for the tomato sauce, the vegetables, white sauce, and building the lasagne itself. The pot for tomato sauce has to be large enough to also accommodate the vegetables.
Put tomatoes, one onion, the carrot, celery, sugar, oregano, and 5 tbsp of olive oil in a saucepan and simmer for 30 minutes. Purée and season.
Meanwhile, fry the remaining onion in the remaining oil with garlic and peppers for 10 minutes. Add courgettes and mushrooms, then fry for a further 5 minutes. Mix the cooked vegetables into the tomato sauce to complete the ragu.
At the same time, make the white sauce.
Build the lasagne: ragu, white sauce, lasagne, …, ragu. If you can stretch this to 4 or even 5 layers, so much the better. Sprinkle with parmesan cheese and bake in an oven for 45 minutes at 180°C.
Serve with green salad.
