Ingredients
Scale
- 12 lasagna noodles
- 2 cups of roasted mixed vegetables (zucchini, bell peppers, spinach)
- 3 cups of béchamel sauce (white sauce)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Roast vegetables with olive oil, garlic, salt, and pepper until tender.
- Cook lasagna noodles in boiling salted water until al dente, then drain.
- Spread a thin layer of béchamel sauce at the bottom of a baking dish.
- Layer lasagna noodles, roasted vegetables, béchamel sauce, and a sprinkle of mozzarella, repeat layers ending with cheese on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden.
- Let sit for 10 minutes before slicing. Garnish with fresh herbs and serve hot.
Notes
- You can substitute roasted vegetables with fresh or grilled vegetables.
- For a vegan version, replace cheese and béchamel with plant-based alternatives.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Method: Bake, Roast, Layer
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 45mg