lasagna

notes

• you'll want to get started on this recipe roughly 6 - 8 hours before you intend to eat
• about 6 hours of the time is inactive
• pre-heat oven to 150°C

equipment

• 7 containers, e.g. IKEA 365+ stainless steel containers (1L)
• large soup pot, 5L+ capacity
• medium-sized frying pan
• knives, cutting board

ingredients

for the sauce

• 2000 gr. tomatoes
• 300 gr. carrots
• 1 cayenne pepper
• 2 large leeks
• 2 red onions
• 7 garlic cloves
• 6 yellow/white onions
• 400 gr. canned tomatoes
• 400 gr. tomato frito
• 300 gr. rul gehackt
• 400 gr. water
• chili flakes
• salt
• pepper, herbs

per lasagna

• 6 lasagna sheets (Jumbo house brand fits nicely)
• 100gr. cheese or vegan cheese alternative
• 500gr. of sauce

instructions

1. cut each tomato into 12 pieces
2. cut the cayenne pepper
3. in a large pot (5L+), bring 400g of water to a boil. salt it.
4. once boiling, add the following to the pot:
   • the tomato pieces
   • the frito
   • the canned tomatoes
   • the chili flakes
   • the cayenne pepper
   • 4 cloves worth of pressed garlic

let simmer gently for about 4 to 5 hours.

before continuing, cut the leek, onions, carrots and remaining garlic. this can be done at any time before the simmering is finished.

5. lightly sautee the leek, onions, carrots and garlic
6. add two thirds of the sauteed vegetables to the sauce mixture
7. puree the mixture
8. add the remaining vegetables and the rul gehackt
9. add spices to the sauce as desired. suggestions:
   • (dried) oregano
   • (dried) basil
   • (dried) thyme
   • black pepper

the sauce is now finished. evenly distribute sauce across your containers, alternating one layer of sauce with one layer of pasta until no sauce remains. the top layer of each unit must be sauce. spread cheese on top so that the sauce is covered.

cook for 45 minutes in the oven at 150°C. leave to cool for 15 minutes before serving.