Ingredients:

  • 2 large zucchinis (approx. 500g), sliced into 1/4 inch rounds
  • 1 large red bell pepper, de-seeded and chopped into 1-inch pieces
  • 1 lb (450g) Cremini mushrooms, sliced thick
  • 1 large red onion, sliced into wedges
  • 3 tbsp (45ml) Extra virgin olive oil
  • 1 tsp Dried oregano
  • 1/2 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 15 oz (425g) Whole milk ricotta cheese
  • 10 oz (280g) Frozen spinach, thawed and squeezed bone-dry
  • 1 large egg, lightly beaten
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • 1/4 tsp Freshly grated nutmeg
  • 4 tbsp (56g) Unsalted butter
  • 1/4 cup (30g) All-purpose flour
  • 2 1/2 cups (600ml) Whole milk, warmed
  • 1 cup (100g) Shredded mozzarella (for sauce)
  • 15 standard lasagna noodles (approx. 450g)
  • 24 oz (680g) Marinara sauce
  • 2 cups (200g) Low-moisture mozzarella, shredded (for topping)
  • 0.25 cup Fresh basil

Instructions:

  1. Preheat your oven to 425°F (220°C). Toss the sliced zucchini, bell peppers, mushrooms, and red onions with olive oil, oregano, salt, and pepper. Spread across two large rimmed baking sheets and roast for 25-30 minutes, rotating sheets halfway through, until vegetables are tender and edges are charred.
  2. In a medium bowl, combine the whole milk ricotta, squeezed-dry spinach, beaten egg, grated Parmesan, and nutmeg. Mix until well combined and set aside.
  3. Prepare the Béchamel sauce by melting butter in a heavy-bottomed saucepan over medium heat. Whisk in the flour and cook for 2 minutes (do not brown). Gradually whisk in the warm milk. Simmer, stirring constantly, until the sauce thickens. Remove from heat and stir in 1 cup of shredded mozzarella and 1/2 tsp salt.
  4. Boil a large pot of salted water and cook lasagna noodles to just before al dente. Drain and lay flat on a clean kitchen towel to prevent sticking.
  5. Assemble the lasagna in a 9x13 inch deep-dish pan: Start with a thin layer of marinara, followed by noodles, a layer of the ricotta mixture, a layer of roasted vegetables, and a drizzle of Béchamel. Repeat the layers until all ingredients are used.
  6. Top the final layer of noodles with remaining marinara and the 2 cups of shredded mozzarella. Lower oven temp to 375°F (190°C) and bake for 35-40 minutes until the cheese is bubbling and golden brown. Let the lasagna rest for at least 15 minutes before slicing to ensure the structural integrity.