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today we're gonna make a really nice and
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vegetarian for cheese lasagna
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and it's gonna be really awesome and the
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is so simple all you need is to have all
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in line and this is gonna be a breeze
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let's get started so let's first get
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started and prepare our actual tomato
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this is gonna be a really nice and
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regular marinara sauce which i will link
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you may use that instead of this new
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if you like to make the manero sauce put
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of sand marzano tomatoes into a blender
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and then add in some garlic
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and calabrian chili peppers you can find
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at any italian grocery store what's
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is it's kind of spicy and kind of sweet
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and it has a very nice kind of warm
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sweet spicy flavor into the actual
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now blitz that all up you don't want to
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just give it a few wishes and then
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transfer that into a pan
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and then add in some of your pasada or
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now all you have to do is season this
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with a bit of salt then
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bring this up to a simmer and then
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simmer this until the sauce thickens a
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bit and you give the tomato some time
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to become sweeter as it simmers down
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as soon as the sauce is kind of sweet
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nice and flavorful it has thickened
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lightly then you can just set that aside
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and we can go on to our next element now
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we'll make a nice special sauce
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but this time around we're gonna have a
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on the bechamel and make a garlic
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bechamel so to get that started melt
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in your pan and then add in some
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chopped or crushed garlic let that sweat
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a little bit and let the rawness of the
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garlic get cooked out
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and then add in your flour let that
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flour cook out now as well and make a
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roux which is the flour and butter
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mixture and cook that out until the
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has a bit of a nutty aroma as soon as
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that happens add in some cold milk into
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your pan and with a whisk
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start mixing it bits of milk at a time
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not all at once and keep whisking until
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and you've added all of your milk now
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you want to wait for it to come up to a
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because as soon as that's going to
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happen it's going to start to thicken
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then season it with some salt and some
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freshly grated nutmeg
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and as soon as the sauce has reached a
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thick enough that if you dip the back of
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into that pan and you kind of swipe
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that sauce away with your finger it
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down it would not cover that spot you
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that's the perfect level of thickness
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turn that heat off and then generously
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grate all of your parmesan
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or if you want pecorino romano into that
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give it a final mix and it'll be done
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and remember to only mix that cheese in
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off of the heat great so now we have our
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marinade already and our pashmill ready
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now let's boil some water to make
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our actual lasagna noodles and while
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that's boiling preheat your oven at 400
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fahrenheit now you don't want to be
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stuck in a situation where your lasagna
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stuck as they're boiling in the pot
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to the point where you can't separate
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them and you have to just start over
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so what i'd like to do to make sure it
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is to boil the noodles in batches and
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i'd usually do about five to six
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sheets of lasagna at a time and make
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is at a rolling boil and make sure that
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boil level never goes down now as your
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cooked transfer them into a cold bowl of
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while the recipe noodles get ready now
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you can go as many layers as you want
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i think four layers is just the perfect
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so now start layering your lasagna by
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a bit of your marinara sauce on the
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bottom of your casserole
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then line up your lasagna noodles
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and make sure you have a bit of an
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overlap between each sheet
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trim any excess noodle on the corners as
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and then top the first layer of the
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with some more of the marinara sauce
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with your bechamel sauce and then we
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want to sprinkle in our cheese
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so i'm using mozzarella swiss
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and provolone now this is a great
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combination to have the best
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cheesy experience and some nice nice
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now once you've topped your cheese
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provolone and swiss then repeat
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the layers to as many layers as you want
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adding some more of your lasagna sheets
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then marinara sauce bechamel sauce
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and so on and when you add your last
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then top it up with your final layer
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of marinara sauce bechamel sauce
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and then a generous and i mean generous
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cheese on top and as soon as that's done
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transfer it to the middle rack of your
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now bake this until the top
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of that cheese is a light golden brown
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and the sides of that lasagna has a
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that's gonna help make sure that the
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lasagna is warmed all the way throughout
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and you don't have any cold spots and as
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you have to resist and let that lasagna
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sit for about 10 minutes once it's
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when it's fresh out the oven it's too
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bubbling for you to be able to properly
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and have that perfect layer when you do
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lift and syrup your lasagna and once
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you've let it rest just simply cut the
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lasagna into as many portions
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as you want and then lift it with the
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thinnest spatula you can find
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and then here you go here's a nice four
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lasagna and for me it's just like having
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but instead of having a bread as the
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it's pasta and that is awesome so let me
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know if you like this recipe
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let me know if you're gonna make it let
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me know if you find it difficult
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because trust me it's not it's just a
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lot of small elements
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that come together to make this
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beautiful dish for more recipes just
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like this one be sure to hit subscribe
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hit that bell icon and i'll see you on
