ItalianEmilian
Meatless Lasagna
by Cucina con Ruben · 548K subscribers on YouTube
A vegetarian lasagna with fresh tomato sauce, creamy bechamel, provola, and parmesan, baked until golden.
- Cook
- 40 min
- Difficulty
- medium
Ingredients
13 items- Fresh Tomatoesfor the sauce
- Garlicto taste
- Basil Stemsfor flavoring the sauce
- 50 gButterfor bechamel
- 50 gFlourfor bechamel
- 500 mlWhole Milkfor bechamel
- Saltto taste
- Black Pepperto taste
- Nutmegfor bechamel
- Pasta all'uovo (sfoglia)lasagna sheets
- Provolasliced, for layering
- Parmigiano Reggianograted
- Basil Leavesfor layering
Method
- Prepare a fresh tomato sauce with garlic, basil stems, and tomatoes; simmer for 10 minutes.
- For the bechamel: melt 50g butter, add 50g flour, cook briefly, then gradually add 500ml milk, stirring constantly. Season with salt, pepper, and nutmeg.
- Assemble the lasagna: layer pasta sheets, bechamel, provola, parmesan, basil, and tomato sauce. Repeat.
- Finish the top layer with only bechamel and parmesan.
- Bake at 180°C for 30–40 minutes until golden and bubbly.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
