Vegetarian Lasagna

a worthy opponent to it’s more popular meat counterpart

I know most people prefer a rich, saucy, and meaty lasagna, but I’m here to tell you that vegetarian lasagnas can be just as flavorful and satisfying, if not more! If the idea of it really doesn’t appeal to you, I have a wonderful meat lasagna recipe posted as well. BUT, I beg you to just give this a shot- it is so very good.

I’m a big fan for a béchamel in a lasagna. I think something about the saucy white sauce really pulls everything together and just gives it a creamy luscious mouthfeel. But, I do think ricotta works really well with vegetarian lasagnas, so I did both! Free will is a wonderful thing. I used roasted zucchini and eggplant to add bulk and texture, and layered it with tons of cheese, tomatoes, and sauces. It’s awesome. Truly. Make it. Promise.

Ingredients:

Box of lasagna noodles (You can use no-boil if you’re baking right away, if you’re making it the day before you can use regular noodles as well)

béchamel

600ml milk

40g flour

40g butter

salt & pepper to taste

1 head garlic split in half

3 sprigs of rosemary

ricotta

500g ricotta

5 basil leaves thinly sliced

zest of 1 lemon

3 tbsp olive oil

salt & pepper to taste

1 tsp red pepper flakes

veggies

1 large eggplant (or 2 small) sliced into planks

2 zucchini’s sliced into planks or rounds

salt

olive oil