Lasaña vegetariana con Bechamel

Lasagna with Bechamel Sauce
Lasagna with Bechamel Sauce

Vegetarian Lasagna with Bechamel sauce is a simple, stunning piece of lasagna work. I’ve been working with my mother’s recipe of Lasagna for years. It’s a lovely recipe which incorporates her lovely bolognese and mozzarella. Pero, like I mentioned, I was wanting to do with out the bolognese. When I began the hunt for an alternative lasagna recipe, my hope was to find a more vegetarian version of this great dish. The best stand in option for bolognese would be a lovely, cremoso bechamel salsa, thus stealing the thunder from the bolognese. The finished version had to be completely satisfying, thus not ever missing the hearty bolognese. I think I found it!

Lasagna is an age-old dish that is said to have been first found in Greek kitchens. It’s said the Greeks were the first to form the lasagna noodle and spawned the entire invention of pasta noodles and shapes. The Romans quickly took that away though when they created the layering effect that signifies this fine dish. I guess on could say, the Italians successfully took back something which more than likely, was always theirs.

Lasagna – My way

Whip up your version of a timeless dish. The question is, with bechamel, or without
Disfrutar.
Plato 2 Plato principal
Cocina italiano
Tiempo de preparación 20 minutos
Tiempo de cocción 31 minutos
Tiempo total 51 minutos
Raciones 6

Ingredientes

  • 1 box lasagna noodles sin cocinar
  • 1 poder tomates Para la salsa
  • 1 Clavo ajo Para la salsa
  • 2-4 TBS hierbas italianas
  • 2 pellizcos sal
  • 2-4 TBS aceite de oliva
  • 300 gramos queso mozzarella o 3 medium balls
  • 1 portion bechemel see recipe under bechemal

Elaboración paso a paso

  • gather all your ingredients and ready yourself for assemblypre-made bechemel and red sauce is recommended so that you are ready to assembly quickly or in a steady pace with out interruption.
  • smear some olive oil and red sauce at the base of the dish
  • cut your mozzarella in nice even slices
  • begin with your first layer:  salsa, noodle, bechamel
  • and continue, with mozzarella and then the next layer
  • and now the 3rd layer
  • and final.
    Bake in hot oven @ 200 Celsius until bubbly and golden.
  • Lasagna with Bechamel Sauce
Print friendly, PDF & Email