Friday, November 30, 2012

Bella Lasagna

Every aspect of this lasagna reminded me of Inverno-Winter and that's why I named it "Bella Lasagna" {or Beautiful Winter  Lasagna} in my own translation.
It is creamy from white sauce or béchamel that is looks like a snow and warm like a winter blanket.
The fact is that it is packed with vegetables, and done in less than 30 minutes is totally different story. It is perfect recipe for you to crawl into somebodies heart.
I am getting all sentimental here, maybe because it's holiday season, or perhaps because this is my way to give a gift from heart to somebody that I love besides saying just "I love you!" 
Beautiful Winter Lasagna
For 2 individual Servings
  • 6-8 Lasagna sheets, homemade +oil and salt
  • 1/2 Cup Peas, frozen
  • 1/2 Cup Yellow Corn, frozen
  • 1 Cup Broccoli Florets, frozen
  • 2 Galic cloves, crushed
  • 1 Tbs. Olive oil
  • 1 Portobello Mushroom
  • Salt and Pepper to taste
  • Butter for greasing pans
  • Mozzarella Cheese
  • 1 Cup Skim Milk
  • 1/2 Cup Heavy Whipped Cream
  • 3 Tbs. Parmigiano Cheese
  • 1/2 Tbs. unsalted Butter
  • 1 Tbs. all-purpose flower + 3 Tbs. Water
  • Pinch of salt
How to make it:
  1. Boil milk and heavy Cream on a low temperature. 
  2. Add Parm cheese and stir, try not to burn the milk. 
  3. Add butter, and mix until melted.
  4. Mix all purpose flour with water until smooth (like Roux or rue)
  5. Add Pinch of salt and stir in roux slowely.
  6. Stir until it becomes a thicker sauce.
  1. Cook the Lasagna sheets according to the package. Those are flat and dried homemade sheets. While water is boiling add bit of salt and oil to prevent lasagna sheets from sticking, oil will also made them glossy and salt going to season the sheets.  
  2. In the other oiled pan saute frozen vegetables for 1-2 minutes, just to thaw them. Add Garlic and sliced portobello mushroom and season with just a small pinch of salt and ground black pepper, stir; set aside until ready.
  3. Preheat the oven on 375F and butter the baking pan. 
  4. On the bottom of baking pan put lasagna sheets and add vegetables  spoon over bit of bechamel and add mozzarella cheese, cover with another sheet and so on until you reach the top of the baking pan. 
  5. Pour over few spoons of white sauce (bechamel) and cover it with mozzarella cheese. 
  6. Bake until the top is bubbly, about 15-20 minutes in the hot oven. 


  • I used two separate small baking dishes to make this lasagna  however you can use larger pan and if you are serving to more people double the amount of ingredients
  • You can use any vegetables that you like or in season.
  • Addition of cooked/leftover chicken or turkey would go well with this combination. 
  • I added few cooked slices of Portobello mushroom cap on top, but you do not have to do that. 

I wish you Great Friday and weekend ahead!!!

Your friend,


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