Roberto Demasi, head chef at Hillstone, St Lucia, adds a taste of Italy to the spring menu with this popular lasagne recipe
2 packets lasagne sheets
4 large scampi
500g baby spinach
2 punnets cherry tomatoes, cut in half
3 cloves of garlic, finely sliced
800ml tomato sauce (see recipe below)
1 litre bechamel sauce (see recipe below)
Watercress or basil to garnish
1 litre boiled milk
5 garlic cloves
1 cup sugar
- 2 tins 400g whole peeled tomatoes
To make the béchamel sauce:
Melt butter and stir in flour for 2 minutes and then whisk in boiled milk. Stir well until thickened and season.
To make the tomato sauce:
Saute garlic in olive oil until slightly brown. Add tomatoes and sugar and simmer for half an hour. Blend until smooth and season.
To make the lasagne:
In a baking dish approximately 25cm by 20cm, place the ingredients in the following layers – first layer tomato sauce to cover the base of the dish; second layer lasagne sheet(s) to cover; third layer bechamel sauce with spinach and parmesan on top; fourth layer lasagne sheet; fifth layer tomato sauce and parmesan cheese; sixth layer lasagne sheet; seventh layer béchamel sauce and parmesan cheese.
Repeat layers four to seven again, finishing with a layer of bechamel and cheese. Bake for 1 hour at 180°C.
Place cherry tomatoes and the remainder of the tomato sauce on a baking tray, place the scampi on top and bake for 5 minutes at 180°C. Cut lasagne into square pieces (approximately 10cm by 10cm each) and place each in the centre of a plate.
Pour cherry tomato sauce over the lasagne, place scampi on top of each portion and finish the dish with fresh watercress or basil.