Step 1

Place the tomatoes in a food processor with the calabrian chilli peppers and garlic. Pulse for a few seconds to break down the tomatoes.

Step 2

Heat olive oil medium heat in a saucepan. Add pulsed tomatoes to the pan and add passata.

Step 3

Stir well and season with salt.

Step 4

Bring sauce to a simmer. Lower heat and cook for 10-15 minutes or until your sauce reduces and has a thick consistency.

Step 5

Heat a pan on medium heat and add butter and garlic.

Step 6

Once the butter melts and the garlic is fragrant, mix in the flour and whisk for 2-3 mins until the rawness of the flour is cooked out. The roux will begin to smell nutty, which is a good indicator.

Step 7

Pour in your milk, little bit at a time while whisking to work out any lumps. Once all your milk is mixed in, wait until your sauce starts to come up to a simmer.

Step 8

Season the sauce with salt, pepper and freshly grated nutmeg.

Step 9

As soon as the sauce comes to a simmer, it will begin to thicken. Once the béchamel is thick enough to evenly coat the back of a spoon, turn the heat off and add freshly grated parmesan cheese.

Step 10

Preheat the oven to 400 F

Step 11

Bring the water in a large pot to a rolling boil and season with salt. Cook the lasagne sheets in batches, 5-6 sheets at a time.

Step 12

As lasagne cooks, transfer to a cold bowl of water and finish cooking the rest of the sheets.

Step 13

Dry the pasta with paper towel before starting the assembly.

Step 14

Start with a thin layer of the tomato sauce at the bottom. Then layer the lasagne noodles, overlapping as you fill the surface area of the casserole. Trim any excess from the corner (anything that doesn’t fit).

Step 15

Then add another layer of marinara sauce, followed by the garlic Parmesan bechamel sauce, mozzarella, provolone and swiss cheese. Based on your casserole size, use just enough to fill the surface area of the dish.

Step 16

Repeat step 2 until you have at least 3 layers.

Step 17

Finish the top layer with marinara, bechamel, extra mozzarella, swiss, provolone and optionally a generous sprinkling of Parmesan cheese.

Step 18

Place the casserole on the middle rack and bake for 25-35 minutes, or until the top layer is lightly browned.

Step 19

Remove the lasagne from the oven and let it rest for at least 10 minutes.

Step 20

Slice and serve your slice!