This recipe makes two lasagnas and serves two people very comfortably, but can be split into 4 portions.
Baked in two 20x14x5 cm (7.8×5.5×2 inch) stoneware rectangular dishes.
I always make the “bolognese” with both parsley and basil, but if I don’t have one or the other on hand I just use whatever I do have. Basil does add a special kick to the tomatoes, but parsley alone is just as great too.
I do use pasta sheets that do not need to be cooked prior to using. But I still prefer to soak them in hot water for up to a minute, just to soften them up and make the pasta easier to handle and fold if necessary.
This individual lasagnas only have a few layers. I use exactly 5 pasta sheets per pan, 2 on the bottom and then 1 1/2 for the second and third layer. If you want more pasta you can easily add more, you can also make more layers. If making a bigger lasagna, double the ingredients for the bolognese and béchamel and know that the baking time will be longer.
The easiest way to assemble the lasagna is if you lay everything in front of you – the pans, the pasta, the bolognese, the béchamel and cheese. Then you can just work in an order and not skip a step.
To test if the pasta is cooked, use a cake tester or sharp thin knife and pierce the lasagna all to the bottom of the pan. If the knife slides in, all the sheets are cooked. If they’re still raw, you’ll know immediately.
The béchamel thickens as it cooks and once it’s cooked it’ll keep on thickening. If you notice it’s gotten too thick while you’re assembling your lasagna, thin it out with a tablespoon (or more) of really warm milk. I always warm my milk in the microwave as it’s fast and easy.
If you feel this recipe uses too much cheese, feel free to skip either Parmesan or the mozzarella, whichever you prefer.
Grated Edam cheese is great too, if you don’t have Parmesan or mozzarella on hand.
If you don’t have a blender or food processor, you can finely chop all the ingredients needed for the chickpea bolognese.
Once it’s done a lasagna will stay warm for up to an hour. It can be easily reheated in the microwave or in the oven set to 180°C. Store it in the fridge for up to two – three days, if you manage to stay away for that long.
Keywords: holiday recipes, dinner party,