The initial idea was to make the traditional lasagna, the one that my grandma has made and still makes for every special occasion. Then, I thought that daring to cook her recipe might be a too difficult challenge. And it’s not simply this. Whenever I think of lasagna, I think of her, so I don’t want to destroy this memory with my attempts: either my grandma’s lasagna or nothing else. Makes sense?!
Pasta, béchamel, meat, cheese, and a secret ingredient: experience. Among all the recipes in the world, there is nothing that bonds me more to my country than my grandma’s lasagna. It simply reminds me of decades of memories, family and love. Without doubts, for me, lasagna is home.
For my recipe, instead of meat, I used a mix of fresh veggies. Today, I hope I made my vegetarian friends happy!
1. Cut all the veggies finely (keeping more of less the same size) on a cutting board.
2. Drizzle some oil in a pan and put all the veggies together. Add some salt and let everything cook for about 10 minutes.
3. Use a pot to make béchamel (aka besciamella in Italian). Throw in the butter and let it melt on slow heat for 1 minute.
4. Slowly add the flour and use a whip to keep it creamy and avoid the butter to mix nicely with the flour.
5. Add the milk and keep whipping until it starts boiling.
6. Include some grated nutmeg and mix once again.
7. Now choose either a disposable aluminum casserole or a regular oven pan. Start putting some béchamel.
8. Add the first layer of pasta sheet, béchamel again, and then a few spoons of cooked veggies. Grate some cheese on top.
9. Repeat the same procedure: pasta sheet, béchamel, veggies, grated cheese, until you finished the ingredients. The last layer should have veggies and grated cheese on top.
10. Bake at 180 °C per 20 minutes.
This vegetarian lasagna is appetizing, both for vegetarian and meat lovers! If you would like a tastier result, add some extra cheese on top of every veggies layer, for example provola cheese or mozzarella. Also, keep in mind that you can use any type of vegetables, not necessarily the ones I picked. The best choice is always season vegetables: fresh taste, from the garden to your plate!