Ingredients:

  • 1 lb zucchini, diced
  • 1 lb eggplant, diced
  • 6 oz red bell peppers, diced
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 3 cups 2% milk
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 15 oz part-skim ricotta cheese
  • 1 cup freshly grated Parmesan cheese
  • 1 large egg, beaten
  • 5 oz fresh baby spinach, wilted and squeezed dry
  • 1/2 tsp garlic powder
  • 300g lasagna noodles
  • 3 cups shredded low-moisture mozzarella cheese
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Toss diced zucchini, eggplant, and peppers on a sheet pan with olive oil, salt, and pepper. Spread in a single layer and roast for 20-25 minutes until edges are browned.
  2. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes without browning.
  3. Slowly pour in milk, whisking constantly. Simmer for 5-7 minutes until the sauce thickens enough to coat the back of a spoon. Stir in nutmeg and salt.
  4. In a mixing bowl, combine ricotta cheese, Parmesan cheese, beaten egg, squeezed dry spinach, and garlic powder until well blended.
  5. Assemble the lasagna in a 9x13 inch baking dish by layering Béchamel sauce, noodles, ricotta mixture, roasted vegetables, and mozzarella cheese. Repeat layers, finishing with a topping of mozzarella.
  6. Bake for 25-30 minutes or until the cheese is golden brown and bubbling. Garnish with chopped parsley before serving.