3cupscherry tomatoes (parched in boiling water & peeled)
200gramsfrozen peas
3clovesfresh garlic
1cupItalian passata sauce
200gramsbacon chopped, fried & set aside
400gramscooked mince meat
fresh parsley
2tbspsbutter (40 grams)
80mlflour
2cupsmilk
dashnutmeg or cinnamon
Prevent your screen from going dark
Instructions
Add the flour, salt and eggs into a bowl and using your hands mix into a stiff dough. Add a little ice water if required (if the dough is too stiff)Form a round ball, cover for ½ hour with a kitchen dish towel.
Heat the oil in a non stick pan and add the garlic. Cook for a under a second and add the fresh peeled tomatoes.
Cook on low heat until the tomatoes start to slightly start to burst open. Add about a cup of water (bit at a time) and continue cooking for about 10 minutes. Add the salt and frozen peas. Continue cooking on low heat until a thick sauce.
Meanwhile heat a saucepan and melt the butter, lower the heat to medium and add the flour and mix. Add the milk slowly quickly and constantly mixing.
Now you can start layering the pasta in an oven tray. Start with your red sauce, a layer of pasta sheets & white sauce. Keep alternating and then finish off with white or red sauce depending on what you have left and then grate cheese over it.
Heat the oven and bake your lasagna on 190 degrees for about 20 to 25 minutes or until the top is golden brown. ENJOY!