Dairy Lasagna
Layers of lasagna sheets, tomato sauce and béchamel, with mozzarella and parmesan.
- Servings
- 6
- Prep
- 30 min
- Cook
- 45 min
- Total time
- 1 h 15 min
- Difficulty
- Medium
- Cuisine
- Italian
VegetarianDinnerBaked
Ingredients
Allergen analysis incomplete — one or more ingredients could not be classified
- 250 g lasagna sheets — use no-boil sheets, or prepare the sheets according to the packet instructions
- 800 g chopped tomatoes
- 250 g mozzarella — grated; made with vegetarian (microbial) rennet — check the ingredient label
- 60 g parmesan — finely grated; made with vegetarian (microbial) rennet — check the ingredient label
- 700 ml milk
- 60 g butter
- 60 g plain flour
- 2 pc garlic cloves — crushed
- 1 tbsp olive oil
- salt — to taste
- black pepper — to taste
Method
- Heat the oven to 180 °C / 350 °F.
- Cook the garlic in the olive oil in a pan over medium heat for 30 seconds, add the tomatoes and a pinch of salt, and simmer for 15 minutes until thickened.
- In a separate pan melt the butter, stir in the flour and cook for a minute. Add the milk gradually, whisking, until you have a smooth béchamel — about 5 minutes. Season with salt and pepper.
- Assemble in a baking dish: a little tomato sauce, lasagna sheets, béchamel, mozzarella — and repeat until everything is used, finishing with béchamel on top.
- Scatter over the parmesan, cover with baking paper and bake for about 30 minutes. Uncover and bake for a further 10–15 minutes, until the top browns and the sauce bubbles at the edges.
- Let the lasagna rest for 10 minutes before cutting, or the layers slide apart.