Bechamel Lasagna

A couple years ago I was into making homemade pasta (more recipes to come). I decided I wanted to make a lasagna. This lasagna wasn't going to be your typical American veggie lasagna loaded with carrots and zucchini (bleh!). This recipe was going to be an authentic Italian béchamel, instead of the American "ricotta". I also wanted it to have a rich homemade hearty tomato sauce. If you want something cozy and warm on a winter day (or on any day let’s be honest), this recipe is for you! 

Note:  I have provided 2 versions for the tomato sauce. One is more traditional, while the other is the quick and dirty.

Hearty Pomodoro Sauce

3 tbs olive oil

1 onion chopped

2 cloves garlic minced

1 red pepper diced

1 can of veggie burger/ meatless ground beef

1 tsp dried parsley

1/2 tsp dried thyme

1 tsp dried oregano

1 tsp dried basil

1 tsp pepper

1/2 tsp salt

1 (28 oz) can crushed tomatoes

4 tbs tomato paste

2 c water

1 c milk

Quick & Easy Pomodoro Sauce

3 tbs olive oil

3 tbs olive oil

1 onion chopped

2 cloves garlic minced

1 red pepper diced

1 can of veggie burger/ meatless ground beef

1 (24oz) jar of your favorite spaghetti sauce

2 c water

Bechamel Sauce

4 tbs butter

1/4 c flour

2 1/2 c milk

1/4 tsp nutmeg

2 c provolone cheese (divided)

1/2 c parmesan cheese

1 c mozzarella cheese

Noodles (options)

2 pkg lasagna noodles (no boil)

Or

2 pkg lasagna noodles (dry)

Or

2 lbs. of lasagna noodles (fresh)

To make this dish you will need to make the tomato sauce first. I usually make it the day before, so I am not spending hours in the kitchen. The recipe is as follows:

Over medium heat add oil and onions, sauté until translucent. Add garlic, peppers and sauté for 2-3 minutes. Add your meat alternative and remaining seasonings. Once all ingredients are well incorporated add both the crushed and tomato paste. Mix in water (use only 1 cup if using dry noodles) and milk and let simmer on medium until boiling. Turn on low for about 30 min, stir periodically to prevent burning. Turn off heat use right away or store in fridge until ready to assemble (lasts about 4-5 days in fridge)

OR

Over medium heat add oil and onions, sauté until translucent. Add garlic, peppers and sauté for 2-3 minutes. Add your meat alternative, and favorite jar of tomato sauce. Mix in water (use only 1 cup if using dry noodles) and milk and let simmer on medium until boiling. Turn off heat use right away or store in fridge until ready to assemble (lasts about 4-5 days in fridge)

Now for the béchamel! Woo! 

Melt the butter over medium heat. Add the flour and cook, whisking constantly, for 1 minute. Whisk in the milk in a steady stream. Add the nutmeg and simmer for 3-5 minutes, whisking until thickened. Remove from the heat, stir in provolone and parmesan and season with salt and pepper. Let cool, stirring occasionally to prevent a skin from forming.

While béchamel is cooling, bring a large pot of water to a boil. For dry noodles follow directions on packaging. 

If using no boil or fresh you are ready to go!

Okay, let’s get ready to assemble. using a large casserole or a 9X13 pan. Ladle 1/2 cup of your Pomodoro sauce to the bottom of your dish, this prevents sticking. Now layer your noodles in a single layer. Ladle 1/3rd of béchamel over your noodle layer, and spread evenly, Ladle 1/2 of Pomodoro sauce and spread evenly as well. Now add another single layer of noodles and repeat. On the last layer of noodles, only top with Béchamel and remaining provolone cheese. 

Spray aluminum with cooking spray to prevent sticking and cover your dish. Bake for 1 hour @ 400F, and uncovered for 15 additional minutes until golden on top.