Tomato Lasagna

(Source): Glücks Revue 32/97

Cut about 1 kg of tomatoes into cubes, the rest into slices. Chop the greens. Peel garlic and onions, chop and sauté in hot oil until translucent. Add diced tomatoes and greens. Season with salt and pepper. Cook to a thick sauce.

For the cheese sauce:

Sweat flour in 60g of butter. Gradually pour in milk, stir until smooth. Cook to a creamy sauce. Season with nutmeg, perhaps add salt and pepper. Cut cooked ham into cubes. Mix all but 2 tablespoons of Leerdam with Gouda. Grease a gratin dish with butter and cover with lasagna sheets. Put in layers of tomato sauce, ham cubes, cheese sauce and cheese (5 layers).

Bake in the oven at 200 °C for 30 minutes. Cover the lasagne with tomato slices and remaining Gouda cheese. Bake for another 10 min.

Garnish with mint leaves before serving.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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