It has likely been a decade since I have tackled a lasagna but this one was definitely worth the effort. Creating a béchamel sauce for a lasagna is something new to me but made a big difference to the creaminess of this dish.
Recipe is my take on of the vegetable lasagna made by Chef Devan Rajkumar @chefdevan of #ChefDevatHome IGTV videos.
Lasagna Noodles, Tomato Sauce, Mozzarella and Parmesan Cheeses, Butter, Flour, Milk, Pesto, Your Favourite Vegetables
• Lasagna – Use fresh pasta if possible. I bought lasagna sheets from my local Longo’s and will never use a boxed one again.
• To add creaminess to the lasagna, make a Béchamel sauce – one of the five mother sauces. It is essentially three tablespoons of butter and three tablespoons of floor. Cook in out over low to medium heat for three to four minutes to form a roux. Add two cups of hot milk and whisk until creamy. Add a pinch of nutmeg.
• Parchment paper at the bottom of the baking dish
• Add sauce at the bottom of the dish with a bit of oil from a sundried tomato jar if you have on hand. I used a Just Sauce Roasted Garlic Jar for my lasagna.
• Lasagna Noodles – you may need to cut them them to fit the dish you are using
• Mozzarella Cheese
• Béchamel Sauce
• Lasagna Noodles
• Repeat the above. I added sautéed onions, mushrooms, spinach and zucchini on some layers and for others added pesto sauce to the mozzarella and béchamel sauce.
• Avoid thick layers.
• Once I ran out of my béchamel sauce, I added the top lasagna noodles and covered with tomato sauce and mozzarella cheese, salt, pepper and chilli flakes if you wish.
• Cover with parchment paper and then with foil. Cook in a preheated oven at 350F for 45 minutes to one hour.
• Remove from the oven and take off foil and parchment paper. Add mozzarella and parmesan cheese to the top and broil for 3-4 minutes. Turn the oven light on and do not walk away. Critical to ensure you do not burn the top.
• Let sit for 20-25 minutes and enjoy!
P.S. It is even better the next day.