Italian-Style Meatless Lasagna

November 24, 2021

Durum Semolina lasagna dinner table with wine and einkorn bread
Trust us, the flavors in this Italian-style meatless lasagna are everything you'd hope for. Made with traditional layers of tomato sauce from Bionaturae Strained Tomatoes, Besciamella sauce, and Parmigiano Reggiano... ,the secret to this recipe is the addition of freshly grated mozzarella to maximize creaminess. Our bionaturae Durum Semolina Lasagane noodles cut through softly like homemade, while still holding up the layers of tomato and cheesy goodness in-between. Wonderful depth of flavors will make this vegetarian lasagna the star of your dinner table.

  • Ingredients
  • For the Besciamella
  • 7 tablespoons unsalted butter
  • ½ cup flour
  • 4 cups warm milk
  • 12 oz. bionaturae Lasagne
  • 16 oz. mozzerella, shredded
  • 2 cups grated Parmigiano Reggiano
  1. Instructions
  2. In a medium saucepan, heat olive oil, tomatoes, onion, and garlic. Cover for 20 minutes on low heat.
  3. In a medium saucepan, melt the butter on medium-low heat. Add a pinch of salt. Whisk in flour and cook for 30 seconds. Slowly add the milk, ½ cup at a time, whisking continuously, and cook until the sauce begins to thicken. Turn off heat.
  4. Preheat the oven to 375°F.
  5. Bring 2 quarts of water to a boil in a large pot. Add 2 teaspoons of salt or to taste. Boil lasagne noodles for 4 minutes, 4 noodles at a time. Lift up with a slotted spoon and place on a kitchen towel, repeat until done.
  6. To assemble the lasagne, spread ½ cup of tomato sauce on the bottom of a 9 x 13-inch baking dish. Arrange the noodles in a layer on top of the tomato sauce in the baking dish. Spread 1 cup of the besciamella sauce on the noodles. Top with 1 cup of tomato sauce, ½ cup of mozzarella, and ½ cup of Parmigiano. Repeat for 3 more layers.
  7. Cover the baking dish with aluminum foil and bake for 40 minutes. Uncover and bake for 10 minutes until the top has browned.
  8. Cool for 15 minutes and serve.