Esther Knits and Cooks

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Sunday morning I woke up with a strange urge to make lasagna. So that’s exactly what I did. I was perusing some of my favorite food blogs and saw a great little piece on bechamel sauce. This got me all excited about making an authentic lasagna. After a quick trip to Trader Joe’s I was ready to start cooking.

Now when I say authentic I’m kind of stretching things because Jered and I are vegetarian my tomato sauce didn’t really resemble a traditional lasagna tomato sauce. First, it had no meat, and secondly it was studded with rather large pieces of zucchini and summer squash.

The authenticity I am talking about is all about the bechamel. I’ve never made lasagna with bechamel, but I’ll never make it without it again!

And just to be extra cheesy, I added a layer of this ricotta, pecorino-romano and chive mixture.

Magnus was particularly happy that I included this layer…

The best part of this is that I still haven’t tried the lasagna even though I made it Sunday morning. Shortly after I finished assembling the lasagnas (it made two, which is lovely), we got a call from G & C, inviting us to dinner. We had a lovely dinner at their house and the lasagna got put in the freezer. We are having it for dinner tonight. I may take some pictures of the finished product all hot and bubbly out of the oven.