Thread by @sfrantzman

Another #chezfrantzman lasagna. #lasagna.

Process; combine 1200 gr approx of Mutti or another tomato sauce or passata with one chopped tomato, fresh chopped coriander (or parsley), a tablespoon of sugar, juice of one quarter lemon, cumin, dried coriander, chopped basil…

2/6 cloves of chopped garlic. One diced red onion. 3/4 cup water from the tomato sauce container. Let it simmer for 20-30 min

3/In a large pan combine olive oil, a dozen thickly chopped mushrooms, half an eggplant (diced 1/2 inch cubes), parsley, 8 cloves of garlic, half a chopped onion, cumin, tablespoon of sugar and juice of half a lemon, half a cup of tomato sauce and water, olive oil.

4/ In a large metal bowl, combine 400 grams mozzarella, 150 gr Parmesan, one egg, 500 gr ricotta. Blend with a spoon.

I used dry De Cecco brand lasagna, but any lasagna will do.

5/Later in a glass or other large baking dish: begin with olive oil rub and then add enough tomato sauce to cover the bottom thinly, then a layer of lasagna pasta, then the cheese mixture spread on the pasta; a layer of sauce, one sliced tomato, chopped 🧄 garlic, then lasagna

6/ cheese and the eggplant-mushroom filing, keep layering until the cheese mixture is exhausted, on the top of the last layer of lasagna pasta add a good heaping of tomato sauce snd then cover with thinly sliced tomato, fresh basil, parsley 🌿

7/ 4 cloves of pressed garlic, salt (I use Himalayan) 🧂 and cracked pepper and a layer of mozzarella cheese; cover with tin foil and bake for 35-40 minutes beginning at 200 C (400 F) and turn down to 176 C after 20 min (350 F); remove, sprinkle more Parmesan and mozzarella 🧀

8/ let it cool for 10 min and serve