bechamel recipe

If you've ever wondered how to make gnocchi even better, the answer is a homemade pesto bechamel and baking the dish to perfection.

Baked gnocchi with pesto parmesan bechamel recipe

unsalted butter

garlic cloves, finely chopped

plain flour

milk

store-bought gnocchi, cooked to packet instructions, refreshed

tbs toasted pine nuts,

finely grated parmesan

basil leaves

parsley leaves

baby spinach leaves

finely grated Comté or cheddar

Vegan white sauce lasagna is layered with onions, mushrooms and spinach in a creamy white sauce and topped with vegan parmesan cheese. This is comfort food taken to the next level. Dig in and taste the splendor.

Vegan White Sauce Lasagna

onion

garlic (minced)

mushrooms (sliced thin)

(organic spinach)

shallot (minced (cut smaller than diced))

garlic (minced (fresh is best))

dry white wine

vegetable broth (divided)

raw cashews (or sub white beans, silken tofu

Nutritional Yeast

Dijon mustard

garlic powder

onion powder

According to the package instructions, cook lasagna noodles, or use pre-baked vegan lasagna noodles.

In a large skillet, saute the garlic and onions until translucent.

Add the mushrooms and continue cooking until brown.

If the mushrooms begin to stick, add a little vegetable broth and cook until the fluid dissipates.

Now add the spinach, a large handful at a time, stirring into the hot vegetables,

Continue adding spinach, and then add 1/2 cup vegetable broth, which will help wilt the remaining spinach.

Remove the onion, mushroom, and spinach mixture from the heat, and set aside.

Lasagna

In a skillet, saute garlic, shallots, and onions until translucent.

Add the wine and cook it down for about 5 minutes.

Add 1/2 cup vegetable broth, and continue to cook, reducing the heat to simmer.

In the meantime, combine the raw cashews (or substitute white beans, silken tofu, flour of choice, or gluten-free flour), nutritional yeast, garlic, onion powder, dijon mustard, and 1 1/2 cups vegetable broth in a high-speed blender.

Blend until smooth.

Now, turn the heat up to medium on the pan with the onion mixture.

Slowly add the contents of the blender, whisking as you add.

As the mixture heats, it thickens.

Remove the white sauce from the heat and allow it to cook.

White Sauce

In a 9 X 13-inch casserole dish, pour 1/2 cup vegetable broth in the pan&#39;s base.

Layer the cooked or pre-baked noodles, overlapping them slightly in the pan, and covering the bottom.

Pour a thin layer of white sauce on the noodles, and spread it across them. I use a one-cup measuring to make it easier.

Now, add a layer of mushroom spinach on top of the sauce.

Next, add another layer of noodles and continue the layering until the sauce is the top layer.

Layering the Lasagna

Sprinkle with vegan parmesan cheese

Optional

Preheat the oven to 350 degrees.

Cover and cook for 25 minutes; then remove the cover and cook another 10 minutes uncovered.

Or, cover and place in the refrigerator until ready to cook.

Bake ahead of time, cool completely, refrigerate until the next day, and reheat so the flavors develop.

Completely cooked, allow to set up, and cut pieces to freeze individually. 

Baking/Freezing/Cooking ahead of time

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Baked gnocchi with pesto parmesan b...

Vegan White Sauce Lasagna

Top 2 bechamel recipe recipes from across the web

The most viewed bechamel recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked gnocchi with pesto parmesan b...

Vegan White Sauce Lasagna

The most viewed bechamel recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine