Goats’ cheese and tomato lasagne

Ingredients

For the filling

• 150ml/5fl oz extra virgin olive oil
• 3 garlic cloves, sliced
• 1kg/2lb 2oz tomatoes, chopped
• handful fresh basil leaves, torn
• salt and freshly ground black pepper

For the béchamel sauce

• 125g/4½oz unsalted butter
• 75g/ 2¾oz plain flour
• 1litre/1¾pt full-fat milk, warmed
• pinch grated nutmeg

For the lasagne layers

• salt and freshly ground black pepper
• 300g/10oz goats’ cheese, crumbled
• 50g/1¾oz pecorino, grated
• 250g/9oz fresh lasagne verdi sheets

Preparation method

1. For the filling, heat the oil in a saucepan and fry the garlic for 3-4 minutes. Add the tomatoes and simmer for 30 minutes.
   
2. Remove the mixture from the heat and purée in a blender or liquidiser until smooth. Season to taste with salt and freshly ground black pepper and set aside.
   
3. Preheat the oven to 180C/350F/Gas4.
   
4. For the sauce, melt the butter, add the flour and stir over a medium heat for 1-2 minutes. Gradually add the milk and stir for 5-10 minutes. Once all the milk has been added, add the nutmeg and season with salt and freshly ground black pepper.
   
5. Spoon some béchamel sauce onto the base of a 30cm x 20cm/12in x 8in baking dish. Spoon over some of the tomato sauce, then top with some goats' cheese. Complete the first layer of the dish with lasagne sheets.
   
6. Repeat the layering process in point 5. Finish by sprinkling over with any remaining cheeses and bake in the oven for 30-35 minutes, or until the cheese on top is bubbling and golden brown.