Ingredients
For the Veggies:
- 2 zucchinis, thinly sliced
- 1 eggplant, thinly sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 200g mushrooms, sliced
- 2 tbsp olive oil
- Salt & pepper
For the Tomato Sauce:
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, chopped
- 500g crushed tomatoes (canned or fresh)
- 1 tsp dried oregano
- Salt & pepper
- 1 tsp sugar (optional)
For the Béchamel:
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- Pinch of nutmeg
- Salt & pepper
Other:
- 9–12 lasagna sheets (fresh or pre-cooked)
- 1.5 cups shredded mozzarella
- ½ cup grated parmesan
- Fresh basil (for garnish)
Instructions
- Roast the Veggies
Toss zucchini, eggplant, bell peppers, and mushrooms with olive oil, salt, and pepper. Roast at 200°C (390°F) for 20–25 min until tender and golden.
- Make the Tomato Sauce
In a pan, heat olive oil. Sauté onion and garlic until soft. Add tomatoes, oregano, salt, pepper, and sugar. Simmer for 15–20 min.
- Make the Béchamel
In a saucepan, melt butter. Stir in flour and cook 1–2 min. Slowly whisk in milk. Stir constantly until thick. Add nutmeg, salt, and pepper. - Assemble
In a baking dish:- Spoon tomato sauce on the bottom
- Add a layer of lasagna sheets
- Spread roasted veggies
- Drizzle béchamel
- Sprinkle mozzarella
- Repeat layers (2–3 times)
- Finish with béchamel and parmesan on top
- Bake
Cover with foil and bake at 180°C (350°F) for 25 min. Uncover and bake another 15 min until golden and bubbly. - Rest & Serve
Let sit for 10 min before slicing. Garnish with basil.
