DINNER CRAVINGS - VEGETARIAN LASAGNA

If you follow me on instagram (@jannitasophie), you may have seen the lasagna D made the other night for an impromptu balcony dinner. Lasagna is one of our staples - it's always delicious, super versatile, and you can make a ton and freeze it really well. Funny story that I thought of as I was eating lasagna leftovers for lunch - Magnus turns 30 weeks today, so 30 weeks ago yesterday we were en route to the hospital. Guess what I had for lunch that day? I remember being sooooo hungry - after a huge diner breakfast between morning doctor's appointments, I got home and made myself a boatload of D's homemade lasagna! Maybe an hour later, my water broke and Magnus was on his way. Needless to say, D's lasagna has a very special place in my heart!

For the bolognese sauce

1 jar of store bought marinara sauce

1 pack of ground meat (turkey, beef, of if you are us, Trader Joe's fake ground meat)

1 zucchini, diced into small cubes

1 handful of baby carrots (or 3 regular sized carrots), diced into small cubes

1/2 red onion, diced

Handful of chopped mushrooms of any type

2 minced garlic cloves

2 tbsp olive oil

1 tsp salt

1 tsp pepper

any Italian style herbs you like to taste - better fresh but dried works (basil, oregano, whatever you like)

Sauté all of the veggies in the olive oil until tender; add the garlic and onions; season with salt and pepper; toss in the ground protein and brown. Stir in herbs for 30 seconds then stir in marinara sauce and set aside on a low flame.

For the bechamel sauce

3 cups milk

1/2 to 3/4 pack of shredded mozzarella

4 tbsp flour

3/4 tbsp flour

1/2 tsp salt

Heat milk in one pot; in a separate pot melt butter on medium heat; add flour; whisk and stir until smooth and cook until a light, nutty brown; gradually add milk one ladle or 1/2 cup at a time while stirring/whisking mixture; casually toss in cheese by the handful as you add milk; continue until all milk and cheese is added and incorporated and add the salt. Some add a shaving or sprinkle of nutmeg, we don't but you can.

For the Lasagna

1 pack of lasagna noodles

The rest of the pack of shredded mozzarella (yes, you read that right - lots of cheese!)

Any other cheese you have on hand (we sometimes do blue cheese, parmesan or comté)

Preheat your oven to 450f/230c In a sturdy pan, casserole dish, or whatever other oven safe deep sided vessel you have.

Toss in a ladle of the bolognese and spread along the bottom; drop down a single layer of lasagna noodles; spread a ladle of the bechamel on top of the noodles coating them evenly followed by a spread out ladle of bolognese and then another layer of noodles. Bechamel, Bolognese, Noodles. Bechamel, Bolognese, Noodles. You get the picture...

Repeat until you have filled up your pan and top it with the last of both of your sauces; then sprinkle all the cheese you can get your hands on over the sauce until the pan is satisfyingly topped. Salt and pepper, any other herbs you want on top of that and cover with a lid or foil.

Off it goes into the oven for 45 minutes! After 15 minutes, turn the dish. After another 15 minutes, remove the lid/foil. After the last 15 minutes, or when the cheese is brown, bubbly and delicious, take it out of the oven.

Et voilà! Enjoy (if not pregnant, with a glass of rosé - if pregnant, fair warning, it was so good it made Magnus want to come out ;) )

xo, J


BY JANNA WITH LOVE

© 2016 by Janna Sophie.  Made in NYC. 

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