Lasagna with tomatoes

15 plates of lasagna

1.2 kg tomatoes

1 bunch of greens

1 clove of garlic

2 bulbs

2 Art. l. olive oil

salt, pepper

50 g flour

70 g butter

750 ml milk

400 g cooked ham

250 g grated cheese

nutmeg

basil

1 kg of tomatoes cut into slices, and the rest - neat circles. Garlic and onion finely chopped, put in hot oil until transparent. Add tomato slices and finely chopped herbs, salt and pepper to taste. Mass evaporated to a thick consistency. Fry flour 60 g butter, adding a little milk and stir until thick sauce. Season with nutmeg sauce, salt and pepper.

Baking dish greased remaining butter, put a plate of lasagna. Put slices of ham on top, pour the tomato mass, sprinkle with grated cheese (take more than half), pour milk sauce and cover plates of lasagna. Bake for about 30 minutes in a preheated 200C oven. Then cover the lasagna tomato slices and sprinkle with cheese residues. Put in the oven for another 10 minutes.

If you do not have ready-made plates of lasagna, they can be made at home. For every 100 g of flour 1 egg required. Flour is sifted through a sieve of a hill, in the deepening of the hill is where the eggs are broken. Kneaded dough is then rolled into a sheet of 2 mm thick. The sheet is cut into strips of 8-10 cm in width. Then the strips are cut into rectangles.