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Ingredients
US|METRIC
7 SERVINGS
- 2 red capsicums (large, cut into 2cm dice)
- 3 zucchini (cut into 2cm dice)
- 2 eggplants (large, part-peeled in alternate strips and cut into 2cm dice)
- 160 mL virgin olive oil (extra-)
- 1/2 Tbsp. dried oregano
- 2 large garlic cloves (peeled and smashed)
- salt
- freshly ground black pepper
- 500 grams pasta sheets (fresh, or 2 packets dried instant lasagne, pick a good Italian brand)
- 200 grams ricotta (fresh)
- 200 grams bocconcini (baby, torn)
- 250 grams scamorza (or firm mozzarella, finely sliced)
- 100 grams grana padano cheese (grated)
- 1 bunch basil leaves (picked)
- 60 mL virgin olive oil (extra-)
- 1 large garlic clove (sliced)
- 500 mL passata
- 2 tsp. dried oregano
- 2 tsp. sugar (castor)
- salt (flakes)
- 1.5 liters milk (full-cream)
- 2 fresh bay leaves
- 100 grams butter
- 100 grams plain flour
- 100 grams grana padano cheese (grated)
- 1/2 nutmeg (finely grated)
- salt (flakes)
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