Instructions

1. 1

   In a medium saucepan, heat the olive oil over a medium heat. Add the garlic and cook until light golden brown; about 2 minutes. Add the tomatoes and 1/2 glass of water and bring to the boil, stirring often. Lower the heat and simmer for 15 minutes. Season with salt and pepper and add some chopped basil leaves.

   
   

2. 2

   In a medium saucepan, heat the butter over a medium-low heat until melted. Add the flour and stir until smooth. Cook until the mixture turns a light, golden sandy color, about 5 minutes. Meanwhile, heat the milk in a separate pan until just about to boil. Then add the hot milk to the butter mixture, whisk continuously until very smooth. Bring to the boil then simmer for 10 minutes, stirring constantly. Then remove from the heat. Season with salt, pepper and nutmeg, and set aside.

   
   

3. 3

   Bring a large pot of lightly salted water to the boil. Cook the lasagne sheets (a few at a time) in boiling water for 3-4 minutes. Drain and rinse with cold water. Lay them on a dry, clean tea towel.

   
   

4. 4

   Spread a ladle of bechamel sauce on the bottom of a 9 x13 inch baking dish. Arrange 4 lasagne sheets lengthwise over the bechamel sauce. Spread some more bechamel sauce, some tomato sauce, diced mozzarella and a sprinkle of grated parmesan cheese. Continue like this to build up 5 layers, and top with remaining bechamel sauce, tomato sauce, mozzarella and Parmesan cheese.

   
   

5. 5

   Bake in preheated oven (200°) for 25 minutes. Cool for 10 minutes before serving. Decorate with some fresh basil leaves.