Thanks to the E5 Bakehouse for contributing the recipe. 

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

Ingredients (serves 6)

2 litres tomato sauce

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

1.5 litres  besciamella

3 Balls of mozzarella, sliced

500 grams grated parmesan, grated

Tomato sauce

2 litre tin tomato passata

2 onions

4 garlic gloves

6 basil leaves

Salt/sugar/pepper (to taste)


100 grams butter

100 grams flour

1 litre milk

Salt and nutmeg to taste


Tomato sauce

  1. Brown the onions in olive oil with sugar and salt.
  2. Blend the 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 until thick.


  1. Heat an oven to 200 celsius.
  2. Put a layers of sliced bread in an oiled baking tray
  3. Cover with sliced mozzarella, tomato sauce, parmesan and besciamella.
  4. Repeat till the tray is full.
  5. Bake for 30 minutes at 200 celsius.
  6. Enjoy!

Photo by Bernd*