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Rate this recipe 4.5/5 (8 Votes)


  • 500 500 500 g dry lasagna sheets
  • 50g 50g 7.5 butter, 50g flour, 7.5 dl milk, nutmeg
  • some kalamata olives for decoration (optional)


Adapted from


Step 1

Bechamel Sauce: In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. Add the milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat.
Tomato Sauce: Heat the olive oil, add finely chopped onion, grated carrot, grated celery root & crushed garlic. Stir occasionally and add a little water from time to time. Cook for 15 minutes or until vegetables are soft. Add tomatoes, oregano, salt & pepper. Cook further 30 minutes on low heat.

In a baking pan layer lasagna sheets, bechamel sauce, tomato sauce & grated hard cheese. Repeat layers until you run out of ingredients.
Bake for 30-40 minuter at 150 C (300 F)
Decorate lasagna with chopped olives.

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