The Jewel In The Cabbage by Vimalabandhu

until it becomes slightly brown, cow’s milk or soya milk, with or without nutmeg, pepper or no pepper, salt or bouillon powder, you will have more than a hundred variations to choose from. The possibilities are almost inexhaustible: you can add spinach or cheese or its vegan substitute, mustard or whatever you prefer to adjust the sauce to your taste. Of course, in the same way there are abundant varieties of tomato sauce to choose too.

Adhering to a single recipe will deprive you of discovering new varieties, and are you going to let yourself forgo the lasagne just because of the lack of a particular herb?

Let us proceed with the cooking. Switch the oven on and set it at medium heat, about 180 centigrade. Now you can start to assemble the lasagne, you need an oven proof lasagne dish about 5 cm deep, preferably a rectangular one. Put half of the tomato sauce at the bottom of the tray and spread it evenly, cover this with a single layer of lasagne sheets without overlapping each other, maybe you'll need to break some to fit the edges. Spread half of the white sauce over the lasagne sheets and cover the white sauce with more sheets as before, continue with spreading the rest of the tomato sauce, another layer of lasagne sheets and finally the rest of the white sauce on the top.

You could improve this basic lasagne by adding grated cheese or its vegan alternative or grated tofu mixed with some oil and stock powder as the topping. Put the assembled lasagne in the oven until the lasagne sheets become soft and the topping becomes golden.

Without evaluation there will be no mastery. Are you happy with your lasagne? You’re lucky if you are, but if you’re not, you can see The Jewel in the Cabbage 81