lasagna with bechamel

Homemade lasagna with bechamel, marinara, sausage and beef tastes better than the classic. Make this recipe for an Italian Christmas dinner!

Homemade Lasagna with Bechamel + Video

oz lasagna noodles ((12 sheets dry lasagna noodles))

mozzarella cheese (shredded)

oz parmesan cheese (freshly grated)

olive oil

garlic (minced)

tomato paste ((See Note 1))

dry red wine (optional)

tsp sugar

oregano

tsp kosher salt

tsp red pepper flakes

oz crushed San Marzano tomatoes ((See Note 2))

basil leaves (finely chopped)

butter (or oil

all purpose flour

kosher salt

white pepper

milk (any variety)

lb beef

sausages

fennel seeds

onion

marinara sauce (entire batch of above recipe)

In a large skillet, heat the oil over a medium-high flame and add the minced garlic and sauté for 2 minutes.

Reduce the heat to medium and add the wine (optional), tomato paste, sugar, dried oregano and salt and red pepper flakes, sauté for 2 minutes.

Add the tomatoes, stir and simmer until reduced slightly, about 20 minutes. In last 10 minutes of simmering, add the basil and stir. Season the sauce with more salt to taste.

At this point you could leave it chunky or for a smooth sauce you could use a hand blender and puree or put in a blender and blend until smooth. Set aside.

Marinara Sauce

Warm the milk in a saucepan or microwave in measuring cup.

In a medium sauce pan melt equal parts butter and then the flour.

Whisk the flour and butter together and allow to simmer on low to cook the flour 1-2 minutes. The lightest (white color) roux will be slightly puffed.

Gradually add the warm milk and whisk to incorporate until a smooth sauce forms on low heat. Cook several minutes, sauce will thicken. Set aside.

Bechamel Sauce (white sauce)

In a large skillet or Dutch oven over medium-high heat, add olive oil. Add the fennel seeds and red pepper flakes. Saute for 30 seconds and add the onion. Continue cooking on medium-high heat until the onion is soft, 2 minutes. Add the garlic, stirring constantly for 30 seconds.

Add the ground beef and sausage and brown meat over medium-high heat, breaking the meat apart into pieces with spoon. When cooked drain excess grease and transfer to food processor. Pulse several times until crumbly and nearly pureed.

Return mixture to the skillet or Dutch oven and add the Marinara Sauce (recipe above). Stir to combine the meat and marinara sauce.

Cover and allow the sauce to simmer for about 20 minutes on low heat, stirring occasionally. Add 1 cup of water if it gets too thick and continue cooking to reduce.

Meat Sauce

In a 9x13" baking dish add the dry lasagna noodles and cover with hot water. Allow to rest for 20 minutes. Drain into a large colander.

Lasagna Noodles

Preheat the oven to 350°F. Grease the 9x13" baking dish with cooking spray.

We will be making 3-4 layers of lasagna, so divide accordingly.

Start by spreading some of the meat sauce on bottom of greased dish. Layer on top with 3 lasagna noodles or more to cover bottom.

Spread more meat sauce over the noodles, followed by the Bechamel Sauce (recipe above), then mozzarella and parmesan cheeses, spreading all to the edges.

Repeat this 3-4 times to use up all noodles, sauces and ending with cheeses on top.

Bake for 30 minutes until top is golden brown and cheeses are bubbling. Allow the lasagna to rest for 15 minutes before serving.

Assembly

https://content.jwplatform.com/videos/owzMJ3XE.mp4

My best lasagna recipe uses bechamel sauce, beef bolognese and sausage for authentic Italian flavor! Make it for dinner or a holiday meal!

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

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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