Vegetarian Lasagna

Introduction:

Vegetarian Lasagna is a delicious, wholesome twist on the classic Italian favorite. Instead of meat, this lasagna is packed with a variety of roasted vegetables like zucchini, eggplant, and bell peppers, layered with a robust marinara sauce, creamy béchamel, and gooey cheese. Perfect for family gatherings or meal prep, this dish provides hearty comfort while delivering plenty of nutrients. The combination of textures and flavors makes it a satisfying meal for vegetarians and non-vegetarians alike.

Ingredients:

For the Lasagna:

• 12 lasagna noodles (pre-cooked or no-boil)
• 1 medium zucchini, thinly sliced
• 1 medium eggplant, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup mushrooms, sliced
• 2 cups spinach (fresh or frozen, drained)
• 2 tablespoons olive oil (for roasting vegetables)
• 2 cups marinara sauce (homemade or store-bought)
• 1 cup ricotta cheese (or vegan ricotta)
• 2 cups mozzarella cheese, shredded (or vegan mozzarella)
• ½ cup grated Parmesan cheese (optional)
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil

For the Béchamel Sauce:

• 3 tablespoons butter (or vegan butter)
• 3 tablespoons all-purpose flour
• 2 cups milk (or plant-based milk)
• ¼ teaspoon nutmeg
• Salt and pepper to taste

Instructions:

1. Roast the vegetables:
   • Preheat the oven to 200°C (400°F). Toss the sliced zucchini, eggplant, bell peppers, and mushrooms in olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized. Set aside.
2. Prepare the béchamel sauce:
   • In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2-3 minutes to create a roux (until light golden). Gradually add the milk while whisking, ensuring no lumps form. Cook until the sauce thickens (about 5 minutes), then season with nutmeg, salt, and pepper. Set aside.
3. Assemble the lasagna:
   • Preheat the oven to 180°C (350°F).
   • Spread a thin layer of marinara sauce at the bottom of a 9x13-inch baking dish. Layer 3-4 lasagna noodles over the sauce. Add a layer of roasted vegetables, followed by a layer of spinach, a few dollops of ricotta, a sprinkle of mozzarella, and a drizzle of béchamel sauce. Repeat the process, layering noodles, vegetables, sauces, and cheese, finishing with a top layer of béchamel and mozzarella.
4. Bake the lasagna:
   • Cover the lasagna with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and golden brown. Let the lasagna rest for 10 minutes before slicing and serving.

Health Notes:

• Vegetarian Lasagna is rich in fiber, vitamins, and minerals from the vegetables, especially if using nutrient-dense options like spinach and bell peppers. Substituting regular cheese with vegan alternatives and opting for whole-grain lasagna noodles can reduce cholesterol and increase the fiber content. The dish is also relatively low in saturated fat compared to meat-based lasagna, making it heart-healthy.

Serving Suggestions:

• Serve the Vegetarian Lasagna with a side of garlic bread and a simple green salad for a complete meal. A glass of red wine or sparkling water with lemon pairs well with the hearty flavors of the lasagna. For a light dessert, try fresh fruit or a small piece of dark chocolate.

Tips:

• Roasting vegetables: Roasting the vegetables beforehand enhances their natural sweetness and adds a slightly smoky flavor, which contrasts nicely with the creamy béchamel and marinara sauce.
• Béchamel sauce: Keep stirring the sauce constantly to avoid lumps and ensure a smooth, creamy texture.
• Customizing the filling: Feel free to swap out or add other vegetables such as butternut squash, sweet potatoes, or kale. You can also use different types of cheese, such as fontina or gouda, to change the flavor profile.