Finger-food Lasagna

The Lasagna has a long history, starting from the Medieval period. It underwent different transformations, from being made with just water and flour strips to being made with eggs filled with many different flavours!

Nowadays we are moving forward from the original meat recipe. Here are presented 4 different versions of Lasagna, made much more fun due to their finger-food size!

500 gr of Lasagna sheets

1 pepper

1 zucchini

5-6 mushrooms

1 medium potato

50gr of butter

50 gr of Flour

500 mL of milk

Parmesan cheese (as much as you like)

Note: you can choose the veggies you like!!

We are going to do 4 different versions simultaneously. First step will be cut all the vegetables. Make sure that your are cutting thin slices which will shorten the cooking time.

Cook the chosen veggie until tender. Make sure that the veggies are cooked trough. If you are doing the potatoes, leave them for a bit more with a low flame, so it will cook nicely.

Once cooked, wait for the veggies to cool down.

Melt the butter in a pot with a low flame. Once the butter is completely melted, add the flour and mix. You will obtain a paste. Pour the milk and keep mixing until the milk starts to become more dense. After 10-5 min of mixing you should obtain a sauce-like density. Season as you like (I added 1 tsp of salt, 1 tsp of black pepper and 30gr of grated parmesan).

Note: Depending on the flour the sauce will react differently. If your sauce doesn`t get thick after 15 min, add a tbsp of flour. On the contrary, if it becomes to thick, add more milk.

Once ready set it aside and let it cool down.

To cook the Lasagna sheets you will need:

1. a pot full of water to cook the pasta
2. a bowl with cold water to stop the pasta from cooking
3. a tray covered with a clean tablecloth to dry the Lasagne sheets.

Wait for the water in the pot to boil. Depending on the size of the pot, add a maxim of 3 sheets of Lasagna at a time. Wait 3-4 minutes, and take the sheets out. At this point, they will not be fully cooked, but they will be flexible enough to prepare the Lasagna. Transfer the sheets from the boiling water in the cold water. Drain the Lasagna sheets and place them on the tray with the tablecloth to dry.

Using a mixer, you can flavour your Bechamel Sauce. Just add 1 tbsp of the desired vegetable and 50 mL of Bechamel Sauce, mix it all together and your Bechamel will have the same colour and flavour of your chosen veggies! I did my Bechamel Sauces as red pepper flavoured, mushroom flavoured and zucchini flavoured.

Now it`s time for the fun part! Spread some Bechamel Sauce at the bottom of the oven tray. Spread your layer of Lasagna, then your Bechamel sauce. Add the veggies, some cheese if you like, another layer of Lasagna sheets, more Bechamel... you get it!

Note: You can also play with the flavours... on my Potato version, I added some rosemary in the Bechamel Sauce and I gave it a rustic twist!

Once you finished layer your Lasagna, add some Bechamel Sauce on top, grated cheese and place it in the oven at 180C for 40 min.

Leave the Lasagna to rest for 15 min. Cut it in small cubes... and enjoy our vegetarian finger-food lasagna!