| Ingredients | Quantity |
| Lasagna sheets | As required |
| Salt | To taste |
| Béchamel (see recipe) | 1 ½ cups |
| Grated cheddar | ½ cup |
| Parmesan cheese | ¼ cup |
| Oil | 2tbs |
| Butter | 1tbs |
| Crushed garlic | 3 tsp |
| Onion, chopped | 1 med |
| Baby marrow (sliced) | 4 sml |
| Tomato (blanched +pealed) | 3med |
| Dry basil + parsley | 1tsp ea |
| Equipment used | Chemicals used |
| Shaving dish | Sanitizer |
| basting spoon | Multi purpose |
| Pot | Oven/grill |
| Oven |
|
| Stove top |
|
1. Mise en place all ingredients, stations, equipment and utensils
2. Heat water in a pot add salt + lasagna sheets
3. Heat oil and butter in another pan
4. Add garlic, onions, mushrooms, baby marrow and salt to mix
5. Preheat oven to 200˚
6. Take shaving dish and spread a thin layer of béchamel
7. Over that spread a layer of vegetables, followed by a layer of sheets
8. Repeat layers twice or more
9. Pour remaining béchamel on op and spread evenly]spread layer of grated cheese and powdered parmesan cheese
10. Bake in preheated oven for 20 min or until cheese browns
11. Server hot
Chef’s tip
Servings (4)
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