My Eco DIY Eight

How to Make Vegetarian Lasagna/ Italian Style

To make Lasagna, you will need a ragu, a meat sauce, but there are meatless ragus.

Ingredients- Plant-Based Lasagna

250 g lasagna sheet (about 12).

100 g mozzarella cheese (1 cup).

100 g galbanino cheese (or provolone) (1 cup).

40 g grated cheese (1/3 cup).

Ragu.

Bechamel (white sauce).

Ragu

• 875 g tomato sauce (3+3/4 cups) 3 carrots (190 g)
• 2-3 zucchini (500 g) 60 ml red wine (1/4 cup)
• One eggplant (310 g) 3 tsp and ¾ tsp salt
• 1 onion (250 g) 1 + ¼ tsp sugar
• Three celery sticks (125 g) Basil and black pepper

Basciamella

• 500 ml milk 2 cups + 1 tbsp
• 40 g flour (1/3 cup)
• 40 g butter (3 tbsp)
• ½ tsp salt
• Nutmeg

Measurements adjusted according to the size of the pan (11 x 18 x 2.7 inches).

How to Make a Basciamella

1. Heat the milk and add salt, butter, flour, and nutmeg. Stir continuously with a whisk until it becomes creamy. 
2. Add the eggplant cubes to be cooked in advance (I used two whole eggplants because they were more than 500 grams; I cut them in large slices: 1/4 inch thick, including seeds, but leave shells). 

You could use soya milk instead of milk or olive oil for butter for a vegan version. 

3. Cook it for five minutes at low heat until it starts to boil, and then add salt and some nutmeg. Then place the basciamella in the fridge and let it stay for a few days covered with a plastic wrap.

When ready to use it, heat it with a little extra milk to reach a more liquid consistency.

If you made the ragu ahead of time, heat it, adding more water because it reduces time.

How to Make Vegetarian Lasagna

1. Pour some of the ragu at the base and then put the lasagna sheets. You don’t have to cook the lasagna sheets ahead of time.
2. Cover the first with the ragu, then add some layer of the basiamell and repeat three times.
3. Cover it with some salami slices to end making the Lasagna.
4. Let it cool down, then serve it.