Vegetable Lasagna
A deliciously layered pasta dish featuring roasted vegetables, rich tomato sauce, creamy béchamel, and melted cheese, perfect for a comforting dinner.
30 min
Prep
60 min
Cook
4
Serves
600
Calories
Macros · per serving
25g protein
75g carbs
25g fat
Ingredients
For 4 servings
- 9 lasagna sheets
- 1 zucchini
- 1 bell pepper
- 1 eggplant
- 2 tablespoons olive oil
- 1 onion
- 3 cloves garlic
- 1 28-ounce can canned tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt — to taste
- black pepper — to taste
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- 2 cups mozzarella cheese
- 1 cup parmesan cheese
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Slice the zucchini, bell pepper, and eggplant into thin rounds. Toss with 1 tablespoon of olive oil, salt, and pepper. Roast for 20 minutes on a baking sheet.
- 3
Meanwhile, finely chop the onion and garlic. Heat remaining 1 tablespoon of olive oil in a pan over medium heat; sauté onion and garlic until translucent.
- 4
Add canned tomatoes, oregano, basil, salt, and pepper to the pan. Simmer for 15 minutes, stirring occasionally.
- 5
In a separate saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk, continuing to whisk until thickened to a béchamel sauce.
- 6
Reduce oven temperature to 375°F (190°C). In a 9x13 inch baking dish, spread a thin layer of tomato sauce, then layer with lasagna sheets, roasted vegetables, béchamel, and mozzarella. Repeat layers, finishing with béchamel and parmesan on top.
- 7
Cover with aluminum foil and bake for 25 minutes. Uncover and bake for an additional 15 minutes, until cheese is golden. Let cool slightly before serving.
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