Keyword: cheese, comfort food, good for groups, hearty, make ahead, pasta, vegetarian
Servings: 6servings
Ingredients
For the bechamel sauce (besciamella)
7Tbspunsalted butter(100 g)
6Tbspall-purpose flour
4cupswhole milk
2tspsalt(more if not using sausage)
2dasheswhite pepper
For the lasagna
10ozlasagna noodles(280 g)
9ozmozzarella(255 g)
8ozsausage(225 g) optional
3mediumzucchini
2ozparmesan(50 g)
Instructions
First, preheat the oven to 400°F (200°C).
For the bechamel sauce:
Melt the butter over medium-low heat in a medium pot. When it's frothy, add the flour.
Stir until thickened, then add milk. Stir gently but continuously until it's thickened, between 5-10 minutes. Don't turn the heat too high so it doesn't burn the bottom of the pan.
When it's beginning to thicken, add the salt and pepper. (If you're not using sausage, add an extra ½ teaspoon of salt.) Stir to combine and remove from heat.
For the lasagna:
Prep your ingredients: prep the lasagna sheets according to package instructions. Brown the sausage and break up into small bits.
Slice the zucchini into ⅛ inch strips lengthwise using a mandolin. Shred the parmesan. If using fresh mozzarella balls, dice. If using a block, shred.
Build your lasagna: cover the bottom of a dish with a layer of bechamel.
Add a layer of lasagna noodles, bechamel, mozzarella, sausage, and zucchini. Repeat 4-5 times.
To finish it, add another layer of bechamel, then top with mozzarella and parmesan.
Bake for 20 minutes, then switch the oven to broil and cook 5-8 minutes more. When the top looks browned and bubbly, it's done!