Lasagna-my way

Lasagna-my way

I have another Lasagna post, but it's my mom's recipe.  It's a little different in that it's used with her bolognese sauce, and she does not use a bechamel sauce.  I was really inspired to incorporate my latest discovery (my bechamel), so this is what spawned my second lasagna post.  I guess you can figure that my recipe is the 'vegetarian' version, as it has no meat, and my mom's is with meat.  The meat-less recipe is delicious.  I personally could not tell the meat was missing, it was that good.  Whip up your version of a timeless dish-the question is, with behamel, or without? 


Course 2 Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 31 minutes
Total Time 51 minutes
Servings 6


  • 1 box lasagna noodles uncooked
  • 1 can tomatoes for sauce
  • 1 clove garlic for sauce
  • 2-4 TBS italian herbs
  • 2 pinches salt
  • 2-4 TBS olive oil
  • 300 grams mozzarella cheese or 3 medium balls
  • 1 portion bechemel see recipe under bechemal


  1. gather all your ingredients and ready yourself for assembly:  pre-made bechemel and red sauce is recommended so that you are ready to assembly quickly or in a steady pace with out interruption.

  2. smear some olive oil and red sauce at the base of the dish

  3. cut your mozzarella in nice even slices

  4. begin with your first layer:  sauce, noodle, bechamel

  5. and continue, with mozzarella and then the next layer

  6. and now the 3rd layer

  7. and final. 

    Bake in hot oven @ 200 Celsius until bubbly and golden.

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