Meatless Lasagna Bechemel

Meatless Lasagna Bechemel

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Phyllis R Pack


Found this on 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.


☆☆☆☆☆ 0 votes

35 Min
1 Hr 30 Min


  • 1 lb
    lasagna noodles, no boil
  • 1 pt
    ricotta cheese, part-skim
  • 2
  • 2 tsp
    dried parsley
  • 1 c
  • 1/2 lb
    grated mozerella
  • 1 lb
    frozen sponach
  • 1 pkg
    vegetarian italian sausage, nuked and mashed (optional)

  • 3 Tbsp
  • 1/2 c
  • 1
    yellow onion
  • 3 Tbsp
  • 1 tsp
  • 1/2 tsp
  • 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


  1. Saute 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.
  2. Bechemel 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.
  3. Layer 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.
  4. NOTE: 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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About Meatless Lasagna Bechemel

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Heirloom
Hashtag: #pasta

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