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


  • 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.
  • 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:  sauce, 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.
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