Food has been an integral part of everyone’s life; It does not matter from which part of world you come from you have your own distinct taste following you. One of my personal favourite has been the Italian lasagne, having been to Rome and it has one of the best Italian pizzas and mouth watering pastas that are really hard to relish. However the meat option was a little weary for me so i moderated the recipe and included mushrooms in this Vegetarian lasagne Recipe.

I have had a passion for cooking since many years and having roamed to most of Europe has picked up on different cultures. Every country has something unique to offer when it comes to the food they serve. Being an Indian I was very hesitant to try on new flavours or other foods for that matter. Many people i know friends and family have a set inhibition to try out new flavours and experiment with food. However my personal recommendation has always been do not shun it before you even try it.

Bechamel Sauce:

• 2tablespoons unsalted butter, another 2 tablespoons for the tray

  
  

• ¼ cup all-purpose flour

  
  

• 2 ½ cups whole milk at room temperature

  
  

Mushroom Sause:

• 1 1/2 cups finely chopped tomatoes or use a can instead

  
  

• Salt and pepper

  
  

• 2tsp extra-virgin olive oil

  
  

• Garlic chopped

  
  

• 250 gm of fresh button mushrooms

  
  

• Salt and pepper

  
  

Lasagne

• lasagna sheets

  
  

• 3 cups shredded mozzarella

  
  

• 1/4 cup freshly grated Parmesan

  
  

Preheat oven to 375 degrees F.

Bechamel sauce:

In a heavy based pot, melt the tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, for about three minutes. Preheat the milk in the microwave for about 3 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming; this is a step that requires a little care. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The right and perfect consistency is to check that it coats the back of the spoon. Add garlic or two while boiling it enhances the flavour. Add salt and black pepper as per your taste. Remove from heat and set aside and allow to cool completely.

Mushroom Sauce:

In a sauté pan, heat extra-virgin olive oil. When almost smoking, add the chopped garlic and then chopped tomatoes add salt, pepper and a dash of oregano. Let it simmer till the oil oozes out add mushrooms to this mixture and cook till all the water is evaporated. Set aside and allow cooling completely.

The baking dish is an integral part of any baking recipe, make sure to it that it is oven proof and is comfortable for the kind of cooking you intend to do. Grease a baking dish with butter to prevent any sticking of the strips. Spread 1/3 of the béchamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. To this add the mushroom layer, béchamel sauce and top it up with cheese. You cannot be diet conscious while spreading the cheese be very liberal for the desired effect. Repeat this process till all the way on the top, On the final layer add the remaining sauce and garnish with both the cheeses, mozzarella and parmesan and sprinkle oregano and olive oil.

Place it on the oven till a good thirty to fourty  minutes for the cheeze to melt and all the aromas to set in.The trick of the most enticing lasagne is to let it set for 10 minutes and cut into pieces and the cheeze wont be messy all over. Serve with fresh salad or baked potatoes for a complete meal.