Ingredients & Directions
Tomato Sauce
- 2 onions
- 2 cloves of garlic
- 4-5 cans of chopped tomatoes
- 1 cup red wine
- 6-8 cups of finely chopped vegetables (zucchini, capsicum, mushrooms, carrots etc.)
- 2 tlbs fresh basil
- 2 tbls oregano
- Salt & pepper to taste
- Simmer for 1hr
White Sauce (see Edmonds Cook Book for instructions)
- 1/3 block of butter
- white flour (until butter is crumbly)
- 1-1 1/2 L milk
- Salt, pepper and tumeric
- 2 cups cheese (cheddar-mild or Edam)
Layers
- Tomato Sauce
- White sauce
- Pre-cooked lasagna sheet
- Repeat
- Top layer above last sheet put white sauce then pre-melted cream cheese (1 1/2 blocks), pesto and regular (cheddar or mozzarella) cheese on the very top
- Cooke at 350/180 for approx 35min
Recipe from Eva B.