Recipes/ Technique/ Vegetarian

    Lasagna w/ Béchamel

    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).

    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    Lasagna w/ Béchamel
    A béchamel adds a creamy texture and taste that counters the sharp cheddar. As a technique in any cooking repertoire, a béchamel/white sauce is a versatile base to many flavorings.
    Lasagna w/ Béchamel
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    A béchamel adds a creamy texture and taste that counters the sharp cheddar. As a technique in any cooking repertoire, a béchamel/white sauce is a versatile base to many flavorings.
    Servings Prep Time Cook Time
    8 1hours 45-60min
    Servings Prep Time
    8 1hours
    Cook Time
    45-60min
    Ingredients
    Servings:
    Units:
    Ingredients
    Servings:
    Units:
    Instructions
    1. Preheat oven to 400°F/200°C
      Slice the vegetables and put on a sheet pan.
      Spread out evenly.
      Place in oven and roast for 20-25 minutes.
    Béchamel
    1. This is what stands between a smooth sauce and lumps.
      It is known by names such as a coil or spring whisk.
      It is useful in that it can be pressed flat on the bottom of the pot so that the butter/flour/milk do not stick and burn.
    2. Melt the butter in a saucepan.
      Add the flour, stirring continuously.
      Add the hot milk. Whisk vigorously.
      The roux will start to clump as the milk is added. Keep whisking. It will think back out.
      Add the dried Italian herbs, salt and pepper.
      Continue stirring until the sauce begins to thicken. Bring it to almost a simmer. The consistency should be like a very thick cream, or custard.
      Set aside.
    Lasagna (9x13 pan)
    1. Reduce oven heat to 350°F
      Grate the cheese.
      In a small bowl, blend the ricotta and the eggs.
      Set aside.

    2. Remove the vegetables from the oven.
      Coat the bottom of the lasagna pan with several spoonfuls of sauce.
      Place three of the no-boil lasagna noodles lined side by side. They will expand as they cook, so do not worry that they are not going end to end.
      Spoon a layer of sauce, ricotta/egg mixture, and veggies.
      sprinkle with 1/4 of grated cheese.
    3. Repeat the process 2 more times with the last layer of noodles on the top.
      Coat the noodles with a thin layer of sauce and the remaining cheese.
      Pour the béchamel over the top of the lasagna. It will seep in.
      Cover carefully with tin foil so that it does not touch the top of the lasagna.
    4. Bake for 30 minutes.
      At which point, remove the foil and return to the oven to continue to bake for another 15-30 minutes until it starts to turn golden.
    Recipe Notes

    If you feel that this is not enough tomato sauce, add an extra jar.  The béchamel will add enough moisture to soften the noodles.

    Serving suggestions:

    Sausage or baked chicken if meat is needed for the carnivores, or a mixed salad with olive oil and vinegar to keep it totally vegetarian.

Translate »