Tomato Pasta Bake

My sister made lunch today. A simple and beautiful meal, with just a side salad.

1 can tomato and onion
1 can plain chopped tomatoes
1 leek, finely chopped
2 cloves garlic
1 teaspoon dried basil
salt and pepper
1 scant teaspoon sugar
Cook above in a pot for about 20 minutes. Blitz with a hand-held blender.

Make (either the old-fashioned way or use Ina Paarman's white sauce powder)
about 3 cups of bechamel sauce. Can use less, making a thinner layer or
replace with ricotta cheese.

Grate a cup of mozzarella cheese.

Ladle some bechamel sauce on the bottom of a baking dish.
Place a layer of lasagne sheets over this and then spread a layer of
the tomato sauce. Sprinkle some cheese over the sauce.
Place another layer of lasagne sheets.
Then repeat, finishing with a layer of bechamel and last of the cheese.

Bake for 35 to 40 minutes until golden (covered for the first 20 minutes).
So tasty. You won't regret giving it a try. Serves 3-4

This picture does not do it justice as I tucked in immediately
(I'm greedy like that) and it was too hot and all oozed out... yum.