No Bake Lasagna

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To save time you can purchase fresh or dry lasagna noodles instead of making them.

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  • 10
  • 60 mins
  • 120 mins

Ingredients

  • FRESH PASTA INGREDIENTS
  • 3 cups flour
  • 3 eggs, beaten
  • 3 Tbsp olive oil
  • 1/2 tsp salt
  • 3 Tbsp water
  • BECHAMEL CHEESE SAUCE INGREDIENTS
  • 4 Tbsp flour
  • 4 Tbsp butter
  • 1 1/4 cups warm milk
  • couple of zests of fresh grated nutmeg
  • 1 large bay leaf
  • salt and pepper to taste
  • 1/2 cup grated Parmesan or Pecorino cheese
  • 1/2 cup grated Gruyere, Swiss or Provolone cheese
  • ULTIMATE TOMATO SAUCE INGREDIENTS
  • 100 ml olive oil
  • 1 large sweet white or Spanish onion, diced finely
  • 6 garlic cloves, peeled and thinly sliced
  • 50 g chopped frsh thyme leaves
  • 2 bay leaves
  • basil stalks, peeled and shredded
  • 1 carrot, finely shredded
  • 2 x1 litre canned whole tomatoes, crushed by hand
  • Salt (to taste - the water should taste like the ocean)
  • VEGETABLE TOPPINGS FOR LASAGNA
  • Roasted mixed mushrooms
  • Roasted red and yellow peppers, green zucchini, eggplant
  • Roasted garlic
  • Grilled rapini
  • Sauteed spinach
  • Sundried tomatoes
  • Fresh basil
  • CHEESE FOR LAYERING
  • Ricotta
  • Pecorino
  • Parmesan
  • Fresh mozzarella

Preparation

Step 1

FRESH PASTA DIRECTIONS

Add the flour to a large mixing bowl and make a well in the centre. Add all the wet ingredients in the middle and form the mixture into dought. You might have to add a little more water or flour depending on your dough.

Knead the dough for 6 to 10 minutes until shiny and smooth.

Wrap with cling film and let rest in the fridge for about 30 minutes.

Roll out by hand or with a pasta machine. Cut to any shape or size you prefer.

To cook the pasta, blanch in salted boiling water for 2 to 3 minutes and serve.

BECHAMEL CHEESE SAUCE DIRECTIONS

In a saucepan, melt the butter on medium heat. Stir in the flour. Lower the heat and continue stirring for 5 to 6 minutes. You must cook out the flour, but don't let it brown.

With a whisk, slowly add milk. Add the bay leaf. Let the milk come to a slight boil, then reduce heat again and simmer while stirring for 5 to 10 minutes, until the sauce is thick.

Grate in the nutmeg and season. You'll know it's ready when you coat the back of a spoon and the sauce comes off smoothly.

Add cheese and melt on low for about 1 minute.

ULTIMATE TOMATO SAUCE DIRECTIONS

Heat the olive oil, then add the onion, cooking for a few minutes or until translucent. Add the garlic afterward and cook for another minute or two. Add the thyme, basil, carrot, celery and bay leaf and cook 5 minutes, until the celery and carrot is quite soft. Add the tomatoes and juice and bring to a boil, skim off any froth, and continuously stir. Lower the heat and simmer for about 30 minutes until thick. Salt to taste. Serve immediately over hot noodles, refrigerate or freeze for future use.

TO ASSEMBLE LASAGNA

Have everything hot and ready, sauces warm on the stove, vegetables just out of the oven, pasta sheets blanched in a large pot of boiling salted water, for about 1 minute.

Start layering your favourite combination on a plate. A little sauce on the bottom, a layer of pasta, then maybe some cheese or just vegetables. It's up to you......choose your own adventure and eat!

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