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!