Roberto Demasi, head chef at Hillstone, St Lucia, adds a taste of Italy to the spring menu with this popular lasagne recipe


Serves 4

  • 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)
  • Parmesan cheese
  • Watercress or basil to garnish

Béchamel sauce

  • 100g butter
  • 100g flour
  • 1 litre boiled milk

Tomato sauce

  • 5 garlic cloves
  • Olive oil
  • 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.

To serve:

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.