Beautifully Baked Italian Vegetarian Lasagna

This delightful Italian dish is a treasure for all vegetarians. Layers of tender pasta are interspersed with a rich tomato sauce, a creamy bechamel sauce, and a variety of perfectly cooked vegetables. This lasagna is both hearty and flavorful, making it a favorite for any occasion. Served hot, it will surely become a go-to recipe in your kitchen.

Ingredients:
For the tomato sauce:
– 2 tbsp olive oil
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 800g canned crushed tomatoes
– 2 tbsp tomato paste
– 1 tsp sugar
– 1 tsp dried oregano
– 1 tsp dried basil
– Salt and pepper to taste

For the bechamel sauce:
– 60g butter
– 60g all-purpose flour
– 750ml milk
– A pinch of grated nutmeg
– Salt and pepper to taste

For the lasagna layers:
– 12 lasagna sheets (no-boil variety preferred)
– 2 medium zucchinis, sliced
– 2 medium carrots, julienned
– 1 bell pepper, diced
– 200g fresh spinach, roughly chopped
– 250g ricotta cheese
– 150g grated mozzarella cheese
– 50g grated Parmesan cheese

Instructions:

1. Prepare the tomato sauce:
Heat olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté until soft and translucent. Stir in the crushed tomatoes, tomato paste, sugar, oregano, basil, salt, and pepper. Let it simmer for about 20 minutes until the sauce thickens. Set aside.

2. Prepare the bechamel sauce:
Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring constantly for 2-3 minutes, until it forms a paste. Gradually add the milk, continuing to stir until the sauce thickens and coats the back of a spoon (about 10 minutes). Season with nutmeg, salt, and pepper. Set aside.

3. Prepare the vegetables:
In a large pan, heat a drizzle of olive oil over medium heat. Sauté the zucchini, carrots, bell pepper, and spinach until just tender. Set aside.

4. Assemble the lasagna:
Preheat your oven to 180°C (350°F). Spread a thin layer of tomato sauce on the bottom of a baking dish. Place lasagna sheets over the sauce. Layer with half of the sautéed vegetables, half the ricotta cheese, and a portion of the bechamel sauce. Repeat layers, finishing with a layer of lasagna sheets. Cover with remaining tomato sauce and top with mozzarella and Parmesan cheese.

5. Bake the lasagna:
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, until the cheese is golden and bubbly.

6. Serve:
Let the lasagna cool for a few minutes before slicing. Serve hot, garnished with fresh basil if desired.

Enjoy your Beautifully Baked Italian Vegetarian Lasagna!