Some say that pasta is the staple ingredient of lasagna, the radicals at E5 Bake House are inclined to disagree...


2l tomato sauce

2 stale large Hackney wild sliced without the crust (or similar)

1,5l besciamella

3 Balls of mozzarella

500g grated parmesan

Tomato sauce

2l tin tomato

2 onions

4 garlic gloves

6 basil leaves

Salt/sugar/pepper (to taste)


100g butter

100g flour

1L milk

Salt and nutmeg to taste


Tomato sauce

  1. Brown the onion in olive oil with sugar and salt.
  2. Blend tomato garlic and basil leaves.
  3. Add the tomato mix to the brown onion.
  4. Cook for 1 hour.
  5. Adjust salt and sugar.


  1. Melt the butter.
  2. Add the flour and stir on a medium heat till it starts to colour slightly.
  3. Heat the milk and add salt and nutmeg.
  4. Once the milk is hot add it to the browned butter and flour mix and whisk briskly
  5. Cook on a medium heat for 7-8 minutes till thick.


  1. Put a layers of sliced bread in an oiled baking tray
  2. Cover with sliced mozzarella, tomato sauce, parmesan and besciamella.
  3. Repeat till the tray is full.
  4. Bake for 30 minutes at 250C
  5. Enjoy!

Thanks to the E5 Bakehouse for contributing the recipe. 

Photo by Bernd*