Roasted Vegetable Lasagna

This hearty and flavorful lasagna is made with roasted vegetables, ground beef, and dairy-free milk. It's a great way to use up leftover vegetables, and it's sure to be a hit with your family and friends.

The history of lasagna is a long and winding one, dating back to the Middle Ages. The first known lasagna recipe was published in a cookbook in Naples, Italy, in the 14th century. This early version of lasagna was made with a simple dough, ground meat, and cheese. Over time, the recipe evolved to include more ingredients, such as vegetables, herbs, and spices. Today, there are countless variations of lasagna, but the basic recipe remains the same: a layered dish made with pasta, meat, cheese, and vegetables.

Prep time: 30 | Cook time: 20 | Serves: 6

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 eggplant, chopped
• 1 head of broccoli, chopped
• 1 cup dairy-free milk

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.
3. Add the onion, garlic, bell pepper, zucchini, eggplant, and broccoli to the skillet. Cook until the vegetables are softened, about 5 minutes.
4. Stir in the dairy-free milk and bring to a simmer. Reduce heat to low and cook for 10 minutes, or until the sauce has thickened.
5. Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish.
6. Top with a layer of lasagna noodles.
7. Repeat layers until all of the ingredients have been used.
8. Bake for 20 minutes, or until the cheese is melted and bubbly.

Why It Works

• Roasting the vegetables brings out their natural sweetness and flavor.
• The ground beef adds a savory richness to the dish.
• The dairy-free milk makes the lasagna creamy and flavorful.
• The combination of pasta, meat, cheese, and vegetables makes this lasagna a hearty and satisfying meal.