Forget it. Do not argue. I know my lasagna are the best of the world.
Well I may be exaggerating a bit… if I tasted homemade lasagna of an Italian chef it’s possible it will be slightly better than mine, haha.
I hope you still will test this recipe. Believe me, this is a delight.
I like to cook on Sunday with family, seriously, there’s nothing nicer than that in the world. You put on some music (jazz for us), divide tasks, discuss and above all, you share precious moments you will keep all your life.
My lasagna is not “healthy”. There cheese, lots of cheese, béchamel sauce and pasta with gluten ah! Run away. Nah I’m kidding. You know, I eat healthy all week so I appreciate doing some “laps” on the weekend, especially for those crazy lasagna. But there is no meat!
Why is it for all the family? One thing is sure, everyone will love it (with the amount of cheese, it’s not possible otherwise). And as I said, it’s a simple dish but that requires time and preparation, you can give something to everyone. Especially when everything is homemade as here, tomato sauce, bechamel sauce and ratatouille roasted vegetables. Ah thin, pasta is not homemade. Okay, 90% of the recipe is homemade, we will not pick at.
For quantities, they are more or less approximate. I do my best every time to give you the actual quantities but I will not deny that for this kind of dish this is judgmental without always note everything. And as for all my recipes, be free to change ingredients if you don’t like some of them, adapt to your sauce. The kitchen should be a blend of all the tastes.
With that, have a great weekend with family or lovers, happy Valentine’s Day ❤️❤️❤️❤️
Ps : for chocolate lovers, know that there is a recipe of fondant au chocolat (gluten free) on my blog 😘
Vegetarian lasagna with roasted vegetables
Ingredients (6/8 serves) :
1 large can of tomato pulp
3 cloves of garlic
salt and pepper
14 oz (400g) mozzarella
béchamel sauce (recipe below)
1/2 cup (140g) grated cheese
sheets of lasagna pasta
Cut eggplant, zucchinis and peppers diced (remove skin from peppers). Mix these cubes with olive oil, salt and pepper in a bowl. Lay the pieces on a baking sheet lined with parchment paper. Bake at 350°F (180°C) for 30-40 minutes.
Start preparing tomato sauce. In a large pot, sauté onion with olive oil. Add the fresh tomatoes (without skin) cut into pieces. Add tomato flesh. Mix. When the vegetables are roasted, remove from oven and add them to the pot.
Mince garlic and add to the pot. Mix, with salt, pepper and parsley and basil sheared off.
Realize the bechamel (recipe below).
No need to cook the ratatouille too long, 10 minutes is good. (If mixture thickens, add a little water.)
To prepare lasagna, start with a ratatouille of background, bechamel, repartee mozzarella, grated cheese and cover with pasta dough. Again twice (more or less depending on the size of the dish). For the final layer, cover with pasta dough, béchamel sauce, mozzarella and emmental.
Bake for 40-45 minutes at 400°F (200°C).
2/3 liter of milk
1/2 cup (60g) flour
4 tbsp (60g) butter
2/3 cup (70g) grated cheese
Melt butter in a saucepan over medium heat. Gradually add flour to make no lumps and mix with a whisk.
Add the milk gradually and continue to whisk.
When the béchamel is smooth and there are no lumps, add pepper and grated cheese. Mix with a spatula and remove from heat, set aside.