Vegetarian chickpea lasagna Bolognese
Back when I posted the cauliflower pesto recipe, I mentioned that my mom’s spaghetti Bolognese was my favorite dish, well one of many. While I don’t miss eating meat, I do really miss my mom’s cooking. And one of the things she did best was a lasagna Bolognese, obviously very similar to spaghetti Bolognese, but with a lot more cheese.
Every layer in her lasagna was perfection – she was absolutely picky when it came to meat and so the Bolognese was always amazing, the béchamel was creamy without any lumps, the pasta layered just perfectly and she never got skimpy with cheese. And the best part was that she always made a lasagna so big, plenty was left for later. And honestly, leftover lasagna quickly heated in the oven or microwave tastes divine, although I also always stole a few bites while it was still cold too.
