The Best Vegetarian Lasagne You Ever Did Eat

My own Italian mamma's recipe


Veggie Sauce Ingredients:

Veggie Sauce Preparation:

  1. In a large pan, pour the olive oil and add butter on medium heat, let it melt but not burn
  2. Add onion stir and sautee until onion is translucent, about 2 minutes
  3. Add carrot and celery, stir and cook until all vegetables are soft, about 4 minutes
  4. Add mushrooms, stir in 1 tsp salt, some pepper, keep stirring and let brown
  5. Add tomato puree or sauce, and hot water, add two pinches of salt, cover pan, increase heat and bring almost to boil
  6. Cook on low-medium heat, covered, with the lid ajar on a side, for at least one hour, when it's ready, the oil would have come up to the surface, check and stir every ten minutes until done. Taste and adjust for salt and pepper.

Bechamel Sauce Ingredients:

Bechamel Sauce Preparation: use wooden spoon to stir

  1. In a medium sauce pan, melt 3 tbsp of butter, don't let it brown. If it browns and starts smelling like it's burnt, toss everything, clean the pan and start over
  2. Add 2 tbsp of flour to the butter, on low heat, mix with the butter, let brown a little, on low heat, but don't let it color too much or it will burn. Turn the heat off. Add 1/2 tsp salt and some ground nutmeg if you have it
  3. Add 3 cups of milk, gradually, stirring so it won't form lumps. You may start with adding 1/2 cup of milk and stir with some force. The secret to avoid formation of lumps is not to have the butter/flour mix too hot before you pour the milk. The milk can be at room temperature or slightly cold, so you may want to remove it from the fridge an hour before you start the sauce. This is the trickiest part of making the sauce, once you go through this step with no lumps, then it's smooth sailing. If you have a few small lumps, don't worry, leave them in and they will melt cooking
  4. Once the milk is all blended in, increase the heat to medium and keep stirring until the bechamel reaches the boiling point (about 20 minutes). If it tries to reach it sooner, turn the heat down or off, keep stirring for one minute, then turn the heat on again on low/med. You may use whole milk, reduced fat or no-fat. It's important to keep stirring, gently in the same direction, or the bechamel won't cook and get dense. It's like risotto, you need to keep stirring until it's done
  5. After about 20 minutes the bechamel is ready to be used. We are keeping the bechamel relatively fluid for this recipe since we are using no-boil noodles, so the consistency should be that of running ice cream
  6. Once the sauce is cooked, turn the heat off but keep stirring it every now and then, so it won't form a film. If it does, stir it some more before using

Cool! So what now?

Unless you are making your own noodle, use the Barilla no-boil flat lasagna noodle -- no ondulated ridges, they need to be totally flat for an even cooking -- OR you can find FRESH lasagna sheets at Wholefoods or other places which are better since they are not the dry kind

No need to boil either kind of noodle

Now that you have all the sauces ready:

  1. No need to butter the lasagna pan, just add some of the bechamel sauce and veggie sauce to the bottom of the pan and spread it around to cover, before you start layering the lasagna. The butter in the bechamel and the olive oil in the sauce will keep the bottom moist and the lasagna won't stick to the pan
  2. Put in the first layer of noodles, covering the bottom of the pan, add one ladle of bechamel, spread all around, add one ladle of veggie sauce, spread around, sprinkle some grated parmesan cheese on top. I KNOW WHAT YOU'RE THINKING AND NO YOU CANNOT USE ALREADY-GRATED KRAFT PARM. You disgust me.
  3. Repeat these layers until ingredients are exhausted. Make at least four layers, and no more than six, so the lasagne will cook more evenly
  4. Oven at 400F for 30-40 mins, middle rack. Remove from oven as soon as they start browning on the top
  5. Let it cool
  6. Buon appetito!

Check out this Wikipedia page for more info

Or if you have any questions, feel free to email me too!