Re-Post: Vegetarian Lasagna

Here's another re-post from our old me.com blog that Apple is ditching soon. This lasagna recipe is a regular in our winter menu and works perfectly with leftover spaghetti sauce.

BECHAMEL INGREDIENTS
3 tablespoons unsalted butter
2 1/2 tablespoons all-purpose flour
3 cups milk, heated
1 garlic clove, smashed
3/4 teaspoon salt
1/8 teaspoon black pepper

LASAGNA INGREDIENTS
A bottle of your favorite tomato-based pasta sauce
Any vegetables you want (we like mushrooms, sauteed onions, zucchini, celery, you get the idea)
12 long ruffle-edged dried lasagna noodles (we use no-boil)
5 ounces (1 3/4 cups) finely grated Parmigiana-Reggiano (Remember, you can always add more cheese... we do)

Make béchamel:
Heat butter in a 2-quart heavy saucepan over moderately low heat until melted, then add flour and cook roux over low heat, whisking, 3 minutes. Add hot milk in a fast stream, whisking vigorously, and whisk in garlic and salt. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 10 minutes, then remove garlic and add pepper.

Make sauce:
Saute your mushrooms, onions, garlic, zucchini, etc. in a heavy pan (we use our 12-inch cast iron skillet) and then add your favorite pasta sauce. Heat it up so it’s bubbling a little.

Assemble and bake lasagna:
Put oven rack in middle position and preheat oven to 425°F.

If not using no-boil noodles, cook lasagna noodles in a 6- to 8-quart pot of boiling salted water 8 minutes (noodles will not be cooked through), then drain and transfer to a bowl of cold water.

If using no-boil noodles, just follow instructions on the package and be sure to spread filling all the way to the edge of the noodles so the ends don’t dry out.

Spread 1 cup béchamel on bottom of a buttered 13- by 9-inch baking dish, reserving remainder for last layer. Drain 3 lasagna noodles in 1 layer on a kitchen towel and arrange over béchamel in baking dish. Spread pasta in dish evenly with one third of tomato sauce and sprinkle with 1/3 cup cheese. Repeat layering of pasta, mushroom tomato sauce, and cheese twice, then cover with last 3 lasagna noodles. Spread remaining béchamel on top and sprinkle with remaining 3/4 cup cheese.

Bake, uncovered, until lasagna is bubbling and top is browned, 30 to 35 minutes. Let stand at room temperature at least 15 minutes before cutting.

mmmmm.....