vegetarian lasagne | Tineke Sas

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lasagne that had Rector Dillemans licking his fingers.

Tineke from the Leopoldlaan: “I was good friends with Sam, the son of Rector Dillemans at the time. Together we attended the drawing academy in Leuven. Because his father liked Italian dishes, I prepared lasagnes for lunch when the professors met with the rector at the rectory. A small note: back then there was indeed minced meat in the sauce. But of course I will no longer promote that in this final recipe as a firmly established “veggie” dish. – Tineke

Ingredients : 

3 cloves of garlic,
a handful of round onions, a handful of cherry tomatoes, 
2 stalks of white celery,
1/2 courgette, 
cold-pressed olive oil,
1 packet of lasagne sheets, 
2 jars of Barilla tomato sauce with basil, 400 g each, 
oregano, basil, pepper, salt, 
1/2 litre of milk,
40 g butter,
40 g plain white flour,
100 g grated Emmental cheese,

Take an ovenproof dish of about 21 by 30 cm. 
Grease the dish. 
Briefly boil the Barilla lasagne sheets, about 10 of them, in water with a splash of oil and salt to prevent them from sticking together. (even though the packet says they do not need to be boiled)
Spread the pasta sheets out on a tea towel.

Tomato sauce: 
Finely chop a handful of small onions, 3 cloves of garlic, a few white celery stalks and thin slices of courgette and fry them in cold-pressed olive oil; let them simmer slowly, for at least a quarter of an hour, over a low heat to create a fine flavour. Halfway through, also add a handful of cherry tomatoes.
Take two jars of Barilla tomato sauce with basil, 400 g each, and add them to the vegetables. Add a little more oregano and basil if desired.

Béchamel sauce:
Melt 40 g butter, stir in 40 g white flour over a low heat. Slowly whisk in milk (1/2 litre) until you have a smooth mixture. Add pepper and salt if desired.
Mix in 100 g grated Emmental at the end. 

Place two lasagne sheets in the dish, cover with tomato sauce and béchamel sauce and cover with 2 lasagne sheets. Repeat all this…
Finally, cover everything with a little extra béchamel sauce. 
Preheat the oven to 250 degrees and heat for about 20 minutes at 220 degrees until the lasagne is ready to serve.