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. But, 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, creamy bechamel sauce, 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
- 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.