There are so many ways to lasagna, but we happen to think the best way is always green.
Serves: 4 ( in a 7"x11" or 8"x8" casserole dish)
INGREDIENTS:
Sauce:
- 1 batch of Nonna's Tomato Sauce
- 2 cups whole milk (sub soy milk or other non-dairy milk for vegan option)
- 4 tbsp butter (sub vegan butter for vegan option)
- 2 tbsp all purpose flour
- salt to taste
Lasagna:
- bechamel tomato sauce from above
- 1 cup Parmigiano Reggiano (omit or replace for vegan option)
- 10 spinach lasagna pasta sheets
DIRECTIONS:
TO MAKE YOUR SAUCE:
- Start with your Tomato Sauce about 1 hour prior - instructions here.
- Follow with your bechamel: In a pot over medium heat, melt your butter. Then add the flour and whisk continuously (about 2 minutes) until the consistency thickens. Add 1 cup of milk and continue to whisk until incorporated. Add the final portion of milk and continue to whisk until well blended and thick.
- Once both sauces are made, combine the two and stir to blend completely.
- Preheat your oven to 350 degrees F.
- Once your sauces are complete, set aside and start boiling your lasagna sheets 2-3 sheets at a time following boiling instructions.
- Grab your preferred casserole dish and ladle a layer of sauce on the bottom of the dish.
- As your first batch of lasagna sheets complete boiling, drain and pat dry before layering into the dish. With each new layer, ladle a generous amount of sauce and Parmigiano.
- Continue to boil your lasagna sheets and layering, until you've reached 5-6 layers. (any remaining sauce can be frozen in an airtight container for later use)
- Top with Parmigiano and place into the oven, on a middle rack, for 25-30 minutes.
- After this bake time, while keeping the lasagna on the middle rack, turn your oven to high broil for 7-10 minutes until your desired crispiness is achieved.