ROASTED VEGETABLE LASAGNA

[nverland]

ROASTED VEGETABLE LASAGNA
PREPARATION 1 H COOKING 1 H SERVINGS 8

INGREDIENTS

Tomato Sauce
1 onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp (30 ml) olive oil
2 cans (28 oz/796 ml each) whole plum tomatoes, crushed with your hands
2 Tbsp (30 ml) chopped fresh basil
Salt and pepper

Roasted Vegetables
1 large eggplant, cut into 1/2-inch (1.5 cm) thick slices
2 bell peppers, seeded and cut into strips
2 zucchini, cut lengthwise into 1/4-inch (5 mm) thick slices
1/4 cup (60 ml) olive oil

Parmesan Béchamel
2 Tbsp (30 ml) butter
2 Tbsp (30 ml) flour
1 1/4 cups (310 ml) milk
1/4 cup (20 g) grated Parmigiano-Reggiano cheese
1 pinch ground nutmeg

Lasagna
1 Tbsp (15 ml) butter
10 cups (300 g) fresh baby spinach
9 oven-ready lasagna noodles (see note)
3 cups (300 g) grated mozzarella cheese
2 medium zucchini, cut into ribbons with a mandolin
1/4 cup (20 g) grated Parmigiano-Reggiano cheese

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