by Augusto Tocci

Boil the large borage leaves in salted water and then lay them on a kitchen towel to partially dry. On the side, prepare some Italian tomato sauce and a béchamel sauce using flour, butter and milk.

Then, in a casserole dish, spread out a layer of borage leaves followed by a layer of tomato sauce and a layer of béchamel. Sprinkle with some grated parmesan cheese and repeat until the casserole dish is filled. Cook in the oven for about a half hour.

Replacing the traditional sheet of pasta in the preparation of lasagna with borage leaves is extremely healthy because it is rich in mucilage and omega six which respectively help protect both the digestive and cardiovascular systems.