Mediterranean-Style Vegetable Lasagna

This Mediterranean-style vegetable lasagna is a hearty and flavorful vegetarian dish that is perfect for a comforting meal. The layers of roasted eggplant, zucchini, yellow squash, and red bell pepper are topped with a creamy bechamel sauce and baked until bubbly and golden brown. The lasagna can be served with a side salad or a crusty bread.

The origins of lasagna are murky, but it is believed to have originated in Italy in the Middle Ages. The earliest known recipes for lasagna date back to the 14th century, and the dish has since become a staple of Italian cuisine. Traditional lasagna is made with layers of pasta, meat sauce, and cheese, but there are many variations on the classic recipe. This Mediterranean-style vegetable lasagna is a lighter and healthier take on the classic dish, and it is perfect for a vegetarian or vegan meal.

Prep time: 30 | Cook time: 45 | Serves: 6

Ingredients

• Eggplant
• Zucchini
• Yellow squash
• Red bell pepper
• Onion
• Garlic
• Bechamel sauce
• Lasagna noodles

Instructions

1. Preheat oven to 375°F (190°C).
2. Slice the eggplant, zucchini, yellow squash, and red bell pepper into thin slices.
3. Sauté the vegetables in olive oil until tender.
4. In a large skillet, make the bechamel sauce.
5. Spread a layer of bechamel sauce on the bottom of a 9x13 inch baking dish.
6. Top with a layer of lasagna noodles.
7. Repeat layers of vegetables, bechamel sauce, and lasagna noodles until all ingredients are used up.
8. Bake for 30-35 minutes, or until the lasagna is bubbly and the vegetables are tender.

Why It Works

• The roasted vegetables add a delicious smoky flavor to the lasagna.
• The bechamel sauce is creamy and rich, and it helps to bind the lasagna together.
• The lasagna is baked until bubbly and golden brown, which gives it a crispy crust and a tender interior.