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Cheese Lasgna

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This cheese lasagna is really easy to make and hard to stop eating. Last year I made it with milk and Gluten substitutes, and to my surprise it turned out excpetionally well, so I am including those substitutes. You can also replace the milk and cheese with goat or sheeps’ milk products.
I personally think the mushrooms make it even better, but if you don’t like them you (or like me, are not allowed to have them), you can skip them, or replace them with grilled vegetables like Zucchini, red peppers, eggplant or yams, or a mixture of them. You can even add a thin layer of great tomato sauce.

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1 package Lasagna sheets (for a Gluten-free version use good rice lasagna-sheets)
1 liter 3% milk (for a dairy-free version use unsweetened rice or soy milk)
200 gr. butter (for a dairy-free version use margarine or coconut oil)
½ cup plain flour (for a gluten-free version use Tami flour, Schar Bread Mix, or ¼ cup corn starch)
2 Onions, finely chopped
1 handful fresh basil leaves, finely chopped
250gr. (½ pound) Parmesan cheese, grated (for a dairy-free version use soy-based parmasan-tasting cheese)
50gr. Mozzarella cheese, grated (for a dairy-free version use a soy-based Mozzarella-tasting cheese)
Optional: 250 gr. (½ pound) button mushrooms, sliced, or a mixture of your choice of pan/oven grilled vegetables.
Salt & pepper, to taste


Fry onions (with sliced mushrooms, if desired) in 25 grams of butter.
Melt remaining butter in medium-sized pot. Gradually add flour and mix until lighly golden.
Add milk and cook over low heat for approximately 20 minutes, stirring until there are no large lumps left.
Add 200 gr. of the Parmesan cheese and stir to incorporate.
Add fried onions, and mushrooms (if desired), and mix. Season with salt and pepper, to taste. Remove from heat.
In a separate bowl, mix remaining 50 gr. of grated Parmesan cheese and the grated Mozzarella cheese).
In an oiled pan, place one lasagna sheet, pour one full ladle of mixture, some chopped basil. At this stage you can coat the layer with your choice of grilled vegetables, and/or add a thin layer of tomato sauce.
Repeat until top of pan, and top with the Mozzarella and Parmesan cheese mixture we prepared earlier.
Bake at 190C/375F until golden. Let cool slightly before serving.