Vegetable Lasagna

For this vegetable lasagna, peppers, spinach, onions, carrots, and zucchini lay nestled between blankets of pasta, bechamel sauce, and cheese for a truly satisfying dinner.

5 from 1 vote

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Prep Time 15

Cook Time 30

Servings

Ingredients

The Vegetables:

2 tbsp olive oil
1 medium onion
2 cloves garlic crushed
3 carrots
3 small orange and red bell peppers (or 1 large pepper)
5 small zucchini
¼ tsp salt
5-6 oz baby spinach

The Bechamel Sauce:

4 tbsp butter
3 tbsp all-purpose flour
2 cups full-fat milk
¼ tsp salt

Other Ingredients:

2 cups mozzarella cheese grated
1 can marinara sauce
8 lasagna sheets

Instructions

Preheat the oven to 350°F
Chop all the vegetables up. You can use a food processor or buy a pre-diced packet of vegetables.
In a pan over MEDIUM heat, add the olive oil, onions, and garlic. Fry for 5 minutes. Add the rest of the vegetables and the salt. Fry, tossing every few minutes until they are soft.
In a small pot over LOW heat, melt the butter, then whisk in the flour until it forms a smooth paste. Slowly add in the milk, whisking constantly until it thickens but is still pourable. Immediately remove from the heat.
Make a layer of vegetables on the bottom of the dish, then pour on half the marinara, then layer on 4 pieces of lasagna, then half the bechamel sauce. Repeat this process once more. Sprinkle the grated cheese on top.
Place in the oven and bake for 30 minutes or until the cheese bubbles and a little browned on top.