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this post was submitted on 25 Dec 2023
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chapotraphouse
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Classic long-simmered red sauce that i add vegan ground beef, italian sausage, and home roasted red peppers (and a chili or two). Bechamel, which i add white pepper and nutmeg to. Pesto, with fresh basil from my indoor plant and some nicely toasted pine nuts, with a parm-style seasoning. Two egg plants, cut into circles, salted, and roasted, to add a surprise layer in the middle. Blanche your lasagna sheets in salted water, and then toss in the pesto. Bottom layer sauce, sheet, sauce, sheet, eggplant, sauce, sheet, sauce, bechamel, and sprinkle with shredded mozz. Place salted tomato slices on top, and drizzle some olive oil and sprinkle some dried oregano over the tomatos. Bake at 375f until the bechamel bubble, the mozzeralla is bubbling and browned, and the tomatoes have caramelized. I like to broil it for an extra thirty seconds or so. Let rest for 20 minutes. Eat, and then nap immediately.
This sounds dope and I will be making this
Thank you, this looks fantastic. I think I'll make this tomorrow night :D
This thing weighed like 8 pounds when i picked it up lol. And there's enough olive oil in it to make an italian sweat. Enjoy!
I finally made it! No tomatoes or eggplant cuz i didn't have em but looky!
Need a cross-section asap, that looks solid.
Actually it's at its flattest point but i can't eat another cross-section lol. Here's a pic of the damage
It's a killer lasagna, i can only have a slice or two before i'm full lmao.
It really is. The bechamel was a new idea for me but it was glorious, and pesto on the noodles was a great touch too, a real surprise for this pesto pessimist. I need a deeper pan for my next go with eggplant and more sauce now that i have a general idea of what i need
Thanks again! I loved it!
The bechamel came from Moussaka, which i'm a huge fan of. Pesto on the noodles is just a "i want garlic" impulsive thought. The pan is why i mentioned i used a trough to cook it, it's thick as hell. I'm glad you enjoyed it, cheers!