Comments on: kalamata garlic bechamel lasagna for Megan

By: Kristina Sloggett

Kristina Sloggett — Sun, 06 Jan 2013 07:12:57 +0000

cashews give such a rich flavor, they make a good bechamel – enjoy!!

By: Needful Things

Needful Things — Sun, 06 Jan 2013 06:27:13 +0000

Sorry for your loss. This is a lovely tribute to your friend.
I’m intrigued by your bechamel sauce and really want to try it out. I’ve had to go dairy-free for months (it’s hopefully temporary!) and even though it’s challenging to find alternatives/alternative ingredients where I am located I love it when I come across a recipe like this which makes it easy for me to finally have that creamy lasagne I’ve been craving for ages… Thanks for sharing.

By: Kristina Sloggett

Kristina Sloggett — Sun, 30 Dec 2012 17:59:14 +0000

haa – no thank you on the trade! we are used to the small long dogs around here… you know, I grew up with dachshunds, then my first dog on my own in college was a HUGE Alaskan Samoyed! he was taller than me on hind legs! such a change, but it was fun. now I’m back to doxies

I’m glad you liked the lasagna – cheers to you!

By: C R

C R — Sun, 30 Dec 2012 02:03:43 +0000

Hugs to you Kristina. You seem like you were a good friend to her.

By: paula

paula — Sun, 30 Dec 2012 01:52:18 +0000

it was divine! i used soy milk, but that shoudln’t make a difference..i will try it again..LOVED IT! haven’t ever made vegan lasagna, but excited to make this for a dinner party..thanks! we have a new baby here. a lab/pit mix who was supposed to be 35 lbs. that how she was posted. she had been at the shelter too long.. her time was up. she is NOW 60#! they didn’t update their info. OY
wanna trade?

By: Kristina Sloggett

Kristina Sloggett — Sun, 30 Dec 2012 00:36:50 +0000

thank you, Kathy – I appreciate it.

and thank you – we are enjoying the new pup, getting acquainted and used to each other happy new year to you as well – cheers!

By: Kristina Sloggett

Kristina Sloggett — Sun, 30 Dec 2012 00:15:31 +0000

hi Paula,

sorry about that – here are the cooking directions I just updated the recipe with:

Cover with foil (especially important if using no-boil pasta noodles) and bake at 350 for 35-40 minutes. Remove from oven and let stand for 10-15 minutes, to set – you get even slices of lasagna layers this way.

I’m not sure why the bechamel was thin – I have made this many times and it is always thick (especially with the added cashews). Less milk would definitely work.

I hope you enjoy the lasagna.

By: paula

paula — Sat, 29 Dec 2012 23:27:51 +0000

just put this together.. don’t usually make lasagna with a creamy sauce, but giving it a try. the bechemel was a bit runny. tried to add more flour. maybe next time less milk?”? and directions please? 350 for 45?
not noted anywhere!

By: kathy

kathy — Fri, 28 Dec 2012 18:25:44 +0000

Hi Kristina, I am Abby’s mom and I am just visiting your site for the first time and I have to tell you how sorry I am for your loss. She sounds like a wonderful, fun friend. Congrats on yur new ‘baby’. and p.s. the lasagna looks yummy even though I am not vegan. Happy New Year!

By: Kristina Sloggett

Kristina Sloggett — Fri, 21 Dec 2012 19:07:03 +0000

thank you, Jackie. some really fun memories with a wonderful friend – it was nice to look back.