meatless lasagna bechemel
Found this on cooks.com. I like the white sauce because I have family members that don't tolerate tomato sauce well. The vegetarian sausage really gives it a good flavor. I hope you enjoy it.
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prep time
35 Min
cook time
1 Hr 30 Min
method
Bake
yield
4-6 serving(s)
Ingredients
- 1 pound lasagna noodles, no boil
- 1 pint ricotta cheese, part-skim
- 2 - eggs
- 2 teaspoons dried parsley
- 1 cup parmesan
- 1/2 pound grated mozerella
- 1 pound frozen sponach
- 1 package vegetarian italian sausage, nuked and mashed (optional)
- BECHEMEL SAUCE
- 3 tablespoons butter
- 1/2 cup water
- 1 - yellow onion
- 3 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon white pepper
- 2 cups light cream divided (i use fat free half and half)
- 1 cup milk (i use fat free)
- 2 - eggs (can use egg substitute)
How To Make meatless lasagna bechemel
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Step 1Saute vege sausage in butter and set aside. Cook spinach lightly and saute with garlic. Beat eggs and mix with ricotta and parsley. Make bechamel sauce as directed below or use the microwave according to general directions for making sauces in the microwave.
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Step 2Bechemel Sauce: Combine butter, water and onion and boil until water evaporates. Stir in flour and cook 3 minutes (do not brown). Stir in salt, nutmeg and white pepper. Add 1 cup cream and milk gradually and stir until thick. Beat egg yolks with other cup of cream. Stir in and heat almost to boiling.
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Step 3Layer noodles, sauce, spinach, veggie sausage, 2 cheeses in about 4 layers in a 9"x13" baking dish. Bake at 325 degrees for about 45 minutes. Let sit for 5 to 10 minutes before cutting and serving.
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Step 4NOTE: This recipe comes from COOKS.COM, they don't specify what to do with the onion for the Bechemel sauce so I chop it in the food processor before I use it in the sauce.
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