Tomato sauce: 3 garlic cloves, 1 onion, 2 carrots, 2 celery stalks, 1 leek 3 cans of chopped tomatoes 2 bay leaves, tsps of thyme and rosemary. put veg and herbs in with some olive oil and sweat for a few mins add toms and herbs and cook for 30-40 mins then liquidise.
1.5 pints of bechamel sauce
For the lasagne veg: 1lb aubergine, 1.5lbs of courgettes, 12oz leeks.
8oz mozzarella, 8oz ricotta, 4oz parmesan for the top.
you need to blanch all the veg in boiling water for about 5 mins then drain
Layer bechamel sauce, lasagne, sprinkling some veg, top this with chopped mozzarella and sprinkled ricotta, top this with tom sauce and then more bechamel sauce, and repeat till all used up finishing with lasagne sheets, bechamel sauce and Parmesan
Alison