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Ingredients
For the Veggie Filling:
1 tbsp olive oil
1 onion (finely chopped)
3 garlic cloves (minced)
1 bell pepper (chopped)
1 zucchini (chopped)
1 cup mushrooms (sliced)
1 carrot (grated)
1 cup spinach (chopped)
Salt & pepper to taste
1 tsp mixed Italian herbs
For the Tomato Sauce:
2 cups tomato puree or crushed tomatoes
1 tbsp olive oil
1 tsp chili flakes (optional)
1 tsp oregano
Salt & sugar to taste
For the White Sauce (Béchamel):
2 tbsp butter
2 tbsp flour (maida)
2 cups milk
Salt & pepper to taste
1 pinch nutmeg (optional)
For Assembling:
6–8 lasagna sheets (boiled/al dente)
1½ cups grated mozzarella cheese
½ cup grated parmesan (optional)
Fresh basil or parsley (for garnish)
Instructions
1. Prepare the Veggie Filling:
Heat olive oil in a pan.
Sauté garlic and onion till translucent.
Add bell pepper, zucchini, carrot, mushrooms. Cook till soft.
Add spinach, salt, pepper, and herbs. Cook till wilted. Set aside.
2. Make the Tomato Sauce:
Heat olive oil in a pan.
Add tomato puree, chili flakes, oregano, salt, and a pinch of sugar.
Simmer for 10 minutes till thick. Set aside.
3. Prepare the White Sauce:
In a saucepan, melt butter, add flour. Stir until it turns light golden.
Slowly add milk, stirring continuously to avoid lumps.
Add salt, pepper, and nutmeg. Cook till it thickens.
4. Assemble the Lasagna:
Preheat oven to 180°C (350°F).
In a baking dish, spread a thin layer of tomato sauce.
Add a layer of lasagna sheets.
Spread some veggie filling, then white sauce, then sprinkle cheese.
Repeat the layers, finishing with white sauce and cheese on top.
5. Bake:
Bake for 30–35 minutes till golden and bubbly.
6. Garnish & Serve:
Let it rest for 10 minutes.
Garnish with fresh basil or parsley.
Slice and serve warm.
Source : Oh Women
