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  1. Lasagna Alla Norma:

    * 1 pack of Barilla Classic Oven Ready Lasagne
    * 1 medium onion, finely diced
    * 4 cloves garlic, minced 
    * 2 28oz cans of whole peeled tomatoes (or passata if not using a food mill) 
    * Olive oil 
    * Fresh basil 
    * Crushed red pepper chili flakes 
    * 2 cups milk
    * 2 tbsp butter
    * 2 tbsp flour 
    * Pinch nutmeg
    * 2 large eggplants
    * 1 block low-moisture mozzarella cheese, freshly grated

    1. Make the Tomato Sauce: Sauté onion, garlic, chili flakes, and salt in olive oil until aromatic. Add tomatoes and basil, simmer on low for 30–45 minutes, stirring occasionally, until thickened.
    2. Prepare the Béchamel Sauce: Heat milk in one pot. In another, melt butter, whisk in flour, and cook 2 minutes. Gradually whisk in warm milk until smooth. Cook on low for 15 minutes, season with salt and nutmeg, and cover to prevent a skin.
    3. Cook the Eggplant: Slice eggplant lengthwise (½ inch thick), salt, and let sit 30 minutes to draw out moisture. Pat dry, then fry in batches until golden, or bake at 375°F for 10 minutes per side.
    4. Assemble the Lasagna: In a 9×13-inch dish, layer pasta sheets, béchamel, basil, eggplant, sauce and cheese. Repeat for five layers, finishing with béchamel, basil, mozzarella, and eggplant on top.
    5. Bake: Cover with foil and bake at 375°F for 25 minutes. Uncover and bake 5–7 minutes until edges brown. Let rest 15 minutes before serving.

  7. your family is lucky that they migrated in a group, with relatives that can meet every Sunday, that helps so much. I am out here in a European city, all by myself with no one of my culture even in my city, it has been brutal. God help me through this soul draining existence, where you are living as a fraction of yourself.

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