Homemade Lasagna

Lasagna is surprisingly easy to make, especially because it is super flexible to suit your needs. In my recipe, there is marinara sauce, béchamel sauce and then whatever else you want to include with the layers of noodles. I’ve been leaving out the béchamel sauce lately because I avoid dairy wherever possible. In the place of  béchamel sauce, I’ve melted Daiya cream cheese (basically, vegan cream cheese) and worked with that.

Marinara Sauce

  • 1 can crushed/ground tomatoes—best is the Italian one
  • ½ cup dry white wine (optional)
  • 1 yellow onion chopped fine
  • 2-5 garlic cloves crushed/chopped
  • Salt
  • A little oil (olive oil, vegetable oil etc.)

Extra additions:

  • Parsley, thyme, black pepper, ground beef, ground turkey, your favourite spicey things (jalepeno, chipotle, hot sauce etc.)


  • Fry onions in the oil until turning light brown
  • Fry meat in other pan if using beef, pour into pot when you add tomato sauce
  • Add in garlic cloves (not to long though, 30 seconds maybe as it burns easy
  • Add in wine (if wine isn’t available just skip it)
  • Add in tomatoes
  • Add any other ingredients your using

Béchamel Sauce

  • 2 cups whole milk
  • ¼ cup butter
  • ¼ cup flour
    • Good for 2-4 cups of milk
    • Add whole milk ½ cup at a time
  • Pepper


  • Melt butter in a pot
  • Add the flour, stir until smooth as possible
  • Start adding whole milk ½ a cup at a time
  • Add pepper

Other Additions Or Substitutions:

You can make other layers with stuff such as:

  • Pesto
  • Cream cheese or sour cream (with or without Bechemel to go together)
  • Spinach
  • Chicken
  • Various veggies that come to mind (caramelized onions?)

I like using pesto or spinach, personally.

Putting It Together:

  • Parmasan cheese
  • Cook-in-oven lasagna noodles


  • One layer of sauce
  • Noodles
  • Bechemel
  • Noodles
  • Sauce
  • Etc etc… to a top layer of parmesan cheese… change up as necessary so that you can add layers of pesto and such

Cooking Instructions

  • Cook at 350-400 *F for about 45-60 minutes

Voila! And bon apetite!

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