3 tablespoons olive oil
40gms garlic (about 8 cloves), finely chopped
1 teaspoon red chilli, finely chopped
1 litre tomato passata (homemade or store bought)
Salt and pepper
300mls whipping cream
1 packet dried lasagne sheets
Rind of a lemon, finely grated
1 cup grated mozzarella
1 ball of fresh buffalo mozzarella, sliced
Preheat oven to 180 degrees C.
Lightly sauté garlic in oil until just golden, do not burn.
Add chilli and tomato passata and simmer on medium heat for about 15 mins, until reduced.
Add cream and continue to simmer for further 10 mins. Sauce should have thickened slightly. Season and taste.
Use a 20cm by 30cm baking dish. Grease the bottom of the dish with olive oil. Alternate layers of lasagne sheets then sauce (4 to 5 layers of each) and sprinkle a little lemon rind between some layers.
Finish with sauce layer and top with grated mozzarella cheese
Cover the dish with foil and bake for 30 mins. Uncover and add fresh mozzarella slices. Bake for further 15 minutes until golden and the mozzarella has melted down.