My Eco DIY Eight

How to Make Vegetarian Lasagna/ Italian Style

To make Lasagna, you will need beef/pork, a meat sauce, or a vegetarian alternative to meat.

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).

Beef / Pork.

Bechamel (white sauce).

• 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 into large slices: 1/4 inch thick, including seeds, but leave skins). 

Soya milk could be usedinstead of milk or olive oil for butter for a vegan version. 

3. Cook 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 leave for a few days covered with a plastic wrap.

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

If the meat is prepared in advance; heat it, adding more water if necessary.

1. Place some of the meat at the bottom of thr recipient and cover with the sheets of lasagna. Lasagna sheets do not have to be cooked ahead of time.
2. Cover the first  layer with more meat and  add a 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.