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Rasta Lasagna




Source of Recipe


Jamaicans.com


List of Ingredients




Béchamel Sauce
1 Quart Milk
2 Sticks butter
2 Cups all-purpose flour
Salt to taste

Lasagna
1 Pound ackee
¾ cup chopped onion
1 clove garlic, finely chopped
¼ cup olive oil or butter
½ pound carrot, thinly sliced
1 pound calaloo, chopped
1 pound zucchini, sliced
1 pound tomatoes, chopped
2 teaspoons salt
2 teaspoons white pepper
12 lasagna noodles
1 pound mozzarella cheese, grated

Recipe



Sauce – Melt butter in a skillet, blend in flour. Bring milk to boil, remove from heat
Whip milk into flour mixture until texture is smooth and thick. Season to taste with salt. Simmer for 5 minutes

Lasagna – cook ackee and set aside
Sauté onion, and garlic in oil, add carrot, calaloo and zucchini. Cook until tender
Add ackee, tomato, salt and pepper.

In a large pot of salted water, cook noodles for 7 minutes. Drain, rinse in cold water, pat dry. If desired, brush noodles with oil to prevent sticking.

Line 12x9 baking pan with 3 noodles. Spoon 1 cup of Béchamel Sauce over noodles, spread vegetable mixture on top, sprinkle with I cup cheese. Repeat layers 3 times.

Bake at 350 for 45 minutes.

Let stand 10 minute before cutting.

Serves 9