Lasagna
Kirsten MacNaughton

• 1 recipe of white sauce*
• 1 recipe of red sauce*
• 1 recipe of pasta*
• Grated cheese of choice

Put a thin layer of red sauce in the bottom of a glass baking dish (I used smaller than 9x13 but that might work too). Then add one layer of pasta without overlapping pieces of pasta. Then add a layer of the following in this order, red sauce, white sauce, grated cheese, pasta, red sauce, white sauce, and grated cheese. You can add as many layers as possible ending with the grated cheese layer. Cook at 350 F for ½ hour or until bubbly on top.

* Recipes below

Pasta

• 1 ½ cups flour
• 1 tsp salt
• 1 Tbsp olive oil
• 2 eggs
• Water

Mix salt into flour. Make well in center of flour. Add oil and eggs to well. Combine with a fork. Add enough water to bring together. Knead for 10 minutes. Let rest under plastic bag for 10 minutes. Divide in half and roll out one half to a little bigger than 9x13 inches. Let rest while rolling out the other half to the same size. Roll the first half (roll so that the roll is 13 inches long). Cut the roll in 6-8 pieces depending on desired width of noodles. Repeat with second half. Unroll and use fresh on let dry on a flat surface and save.

White Sauce

• 2-3 Tbsp butter
• Enough flour to make a roux
• Milk (approximately 2-3 cups)
• 1 individual natural yoghurt
• Salt and pepper to taste

Melt butter in pan and add enough flour to make a thick paste (roux). Add milk slowly letting the roux and milk combine. This might appear lumpy at first but should become smooth as the milk heats. Add until the sauce has the consistency of thick cream (not whipped cream). Add the yoghurt, salt, and pepper. Taste and adjust.

Red Sauce

• 2 onions chopped
• 3 cloves garlic minced
• Olive oil
• ½ kilo of ground beef
• 5-6 tomatoes, peeled and chopped
• 1 bay leaf (warqa seedna mosa)
• Rosemary
• 1 small can tomato paste
• Salt and pepper

Soften onions and garlic in oil. Add ground beef and brown. Add tomatoes (can peel by letting sit in bowl of boiling water for a few minutes), bay leaf, and rosemary. Add enough plenty of water and let simmer, adding more water if necessary, for ½ hour or until tomatoes have cooked down. Remove the bay leaf. Add ½ the can of tomato paste (more or less according to taste) and salt and pepper.
Prepared by Kirsten