The lasagana was made up of roasted veggies, bechemel sauce, tomato sauce and lasagna noodles.
sour dough (cubed or torn)
garlic, onion, rosemary, thyme, oregano and celery (to taste)
vegetable stock (just enough to keep moist while baking)
Bake on 350 until stuffing is slightly golden.
Bechemel Sauce (a simple white sauce):
two table spoons of soy butter
two table spoons of white flour
one cup of soy milk (rice milk is too thin)
pinch of salt
pinch of pepper
(some people add a table spoon of white wine, but we usually skip this step).
On a medium heat, melt the soy butter and then add the flour. Stir constantly with a whisk or fork until the mixture gets dry and pastey. When it turns a tad golden, add the soy milk and salt and pepper. Continue stirring it constantly until it is thick enough to coat a wooden spoon. Allow mixture to get to a slow bubbley boil and then put aside to cool.
Boil water with a pinch of salt, add noodles and cook until tender (al dente).
Roasted veggies used last night: zucchini, carrots, onions.
Line glass pan with tomato sauce, add layer of noodles, add bechemel sauce, add layer of stuffing, add layer of vegetables, drisle bechemel sauce over veggies, add layer of noodles, more tomato sauce, etc. Bake on 350 for 20 minutes or until desired texture is reached.