Monday, September 10, 2012

Caprese Lasagna

Finding new vegetarian lasagna (or lasagne as they spell it in the UK) recipes can be difficult. Every recipe I find seems to add a great deal of ground meat into the lasagna.  To get around that, I've tried different types of sauces and vegetables to vary my lasagnas. I've used mushrooms, squash and spinach. All usually turn out well.

This time, I decided to try the simplest lasagna recipe I could find--caprese lasagna.  It turned out really tasty, and if you're a fan of sandwiches or salads comprised of tomato, basil and mozzarella, you will love this.

Caprese Lasagna


3 tablespoons butter
3 cloves finely chopped garlic
3 tablespoons flour
3 cups milk
A few grates of fresh nutmeg
A pinch of red pepper flakes
salt and pepper
1 box no boil lasagna noodles
1 cup shredded mozzarella cheese
Half bunch chopped basil
4 thinly sliced roma tomatoes


Step 1: Preheat oven to 375 degrees
Step 2: Take large saucepan and melt butter over medium heat.
Step 3: Add garlic to pan and mix for one minute
Step 4: Add flour and cook for another minute
Step 5: Whisk in milk and bring to a bubble
Step 6: Add nutmeg, salt, pepper and red pepper flakes and let thicken via simmering for 4 minutes
Step 7: Start assembling the lasagna with ingredients in thirds: Sauce, noodles, tomatoes, basil (reserve a bit of basil for garnish) and cheese.
Step 8: Cover pan with foil and bake for 30 minutes with foil, and another 15 without foil
Step 9: Top cooked lasagna with remaining basil.

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