July 22, 2016


Lasagna - 350 g
Mozzarella cheese - 175 g (thinly sliced)
Hard-boiled eggs - 3 (sliced)
Parmesan cheese - 100 g (grated)
Ricotta cheese - 225 g

Tomatoes - 1.5 kg (skinned and chopped)
Tomato puree - 3 tbsp
Carrots - 2 (chopped)
onion - 1 (chopped)
Garlic clove - 1 (crushed)
Celery sticks - 2 (chopped)
Parsley - 1 tbsp (chopped)
Lemon rind - 1/2 tsp (grated)


  • Place all the sauce ingredients in a saucepan and bring to boil. Cover and simmer for 45 minutes. Cool slightly, then puree in a blender or food processor. 
  • Return to the saucepan, cover again and simmer for a further 30 minutes or until thick.
  • Meanwhile, cook the lasagna, a few sheets at a time, in  boiling salted water until al dente (tender but still firm to the bite). Drain on tea(dish) towels. 
  • Use about one-third of the lasagna to the line the bottom of a greased ovenproof dish. Cover with half the mozzarella and half the eggs, then sprinkle with one-third of the Parmesan,. Spread over half the ricotta and half the tomato sauce. Repeat the layers, then finish with a layer of lasagna sprinkled with Parmesan.
  • Cook in a preheated moderate oven (180 C/350 F,  Gas Mark 4) for 40 minutes or until piping hot and golden brown. Serve hot.

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