Meatless Lasagna Bechemel

No Photo

Have you made this?

By Phyllis R Pack
@kutahmama

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:

4-6

Prep:

35 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

1 lb: lasagna noodles, no boil
1 pt: ricotta cheese, part-skim
2: eggs
2 tsp: dried parsley
1 c: parmesan
1/2 lb: grated mozerella
1 lb: frozen sponach
1 pkg: vegetarian italian sausage, nuked and mashed (optional)
3 Tbsp: butter
1/2 c: water
1: yellow onion
3 Tbsp: flour
1 tsp: salt
1/2 tsp: nutmeg
1/4 tsp: white pepper
2 c: light cream divided (i use fat free half and half)
1 c: milk (i use fat free)
2: eggs (can use egg substitute)

How to Make Meatless Lasagna Bechemel

Step-by-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.
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.
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.
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.