Ingredients
sauce
- Approx 1kg of tomatoes
- 1 red onion
- 1 capsicum
- 3 garlic cloves
- Handful of shredded basil leaves
- 1 tsp chicken stock powder
- 2 cups of water
- Plain flour to thicken
Filling
- 1 eggplant
- 2 small carrots
- 1/4 red capsicum
- 1 sweet potato
- 1 sprig rosemary
Bechamel sauce
- 3 cups milk
- 1 tsp nutmeg
- 30g butter
- pepper
- plain flour
Pasta
- 4 eggs
- 400g pasta flour
- sprinkle salt
- 1 tbsp olive oil
- water as needed
Method
Sauce
- Cook down and then blend sauce ingredients and cook for a few hours.
Filling
- cook in sauce for 1 + hour. Fry ingredients in a little olive oil first.
- Add water as needed to thin sauce if necessary.
Bechamel sauce
- melt butter, then add 1/3 cup flour
- slowly add milk and whisk until the sauce bubbles and thickens
- mix in nutmeg and pepper and leave to rest.
Pasta
- knead ingredients until smooth and pliable.
- wrap in cling wrap and rest in fridge for min 30 mins.
- dust and roll out, then press through pasta maker up to number 6.
- Layer all ingredients in lasagne dish.
- top with a final layer of bechamel sauce, some boccochini cheese, pepper and basil leaves.
- bake for around 30 mins at 180 celcius
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