Hopefully I didn’t leave you hanging too long…
Did you miss Lasagna!… (Part One)… the red sauce? Go check it out if you did…
So, yea, I totally made this up as I went along… so the red sauce is packed full of veggies… If I was going to make the red sauce for spaghetti, I probably wouldn’t have packed it so much, fyi.
I forgot to mention in my last post, that this lasagna was a bit time consuming… so it might be a weekend kind of thing… hey, the leftovers were even better. Sunday may be a perfect time to make next week’s lunches. Also, feel free to use a jarred sauce, nothing wrong with that! 🙂
According to the All-Edges Lasagna Pan directions…
- The lasagna noodles should be soaked in hot tap water for 15 minutes.
It took me a while to find the perfect dish to soak the noodles in, but I finally settled on a cookie sheet…
- 16 lasagna noodles, 8 per layer, soaking in hot water.
Since the water level was just a bit scant, I turned the noodles over after 7 minutes.
During those 15 minutes, I made a béchamel sauce. I wanted to take more pictures, but unfortunately, the process doesn’t lend itself to picture taking… sorry, guys, the sauce was more important…
‘Two is the Magic Number’ Béchamel Sauce
- 2 Tbsp. soy garden or margarine
- 2 Tbsp. flour
- 2 cups soy milk
- 1 tsp. basil, dried
- 1 tsp. oregano, dried
- salt & pepper
- 2 Tbsp. nutritional yeast
- 2 tsp. arrow root
- Melt the soy garden in a sauce pan, over med heat…
- Whisk in flour and cook for a minute or two, to cook the flour.
- Pour in soy milk, slowly, whisking constantly, to prevent clumps.
- Whisk in basil, oregano, salt, pepper, and nutritional yeast. Continually whisk.
- Bring to a boil, reduce heat. Whisk in arrow root, be careful not to dump it in, or else it will clump.
- Simmer, whisking continually, until desired thickness. Taste and adjust seasonings.
The whole process took me about 14-15 minutes.
- Remove from heat.
I added a white bean layer, that I think really adds to the texture of the lasagna.
White Bean Layer
- 15 oz can white beans; navy, great northern, or cannellini
- 1/2 tsp. basil
- 1/2 tsp. oregano
- salt & pepper
- Mash beans and spices together.
*Notice that I did not drain the beans because this brand of beans contains seaweed that is good for you. I spoke about it here.*
I tried various ways to mash the beans, pastry blender (shown), potato masher… but neither did very well. Ultimately, the back of a metal spoon did the trick. Hindsight, it might have mashed better without the liquid… but I was happy with the texture I ended up with…
And now, assembly. Last night, I forgot to preheat the oven… so you should do that now.
- Preheat oven to 375°F. (Temp and time from the All-Edges Lasagna Pan directions.)
- Add a small amount of red sauce to the bottom of the pan to prevent sticking.
- Place a lasagna noodle in each chamber.
- Top with red sauce.
- Place a lasagna noodle in each chamber, then top with bean layer.
- Place a lasagna noodle in each chamber, then top with spinach layer (I used the entire 5 oz container of fresh spinach I picked up on Thursday.)
- Pour béchamel sauce over spinach.
- Place a lasagna noodle in each chamber over the spinach layer.
- Top with rest of red sauce, being careful to cover spinach stems and noodle edges.
- Bake, covered with aluminum foil, for 45 minutes. Then uncover and bake an additional 25 minutes. Let lasagna rest 10-15 minutes before serving.
As I stated before, this took a bit of time. I started it a bit late, then had to leave after the red sauce was finished. My lasagna was not ready until 9:45pm… but we tasted it anyway! It was very good!
I love how clean it came out of the pan…
I packed it up for leftovers, and we had it for lunch today. It was even better! So good, in fact, that we had it for dinner too! 😀