Lasagna is one of the most well known Italian dishes. There are arguments and explanations for lasagna made with béchamel (white sauce), lasagna made with ricotta and for lasagna made with both. This recipe has both. It is moist and creamy. As an added twist to this vegetarian version, we added celery, peppers, mushrooms, onions and cheddar cheese. When all the vegetables were removed from the veggie bin in the fridge, the celery remained. It is one of the three aromatics (onion, carrot, celery) used as a base for many sauces, so why not use it as a vegetable?
A béchamel is made with a roux (a blend of butter or fat and flour), and is considered to be one of the five “mother sauces” in French cooking. Watch this video on the process of making a roux and adding the hot milk. Do this before you start to cook (the video goes a step further in making a cheese sauce, which is not a bad technique to learn).