Vegetable Lasagna with Bechamel Sauce

This vegetable lasagna is a hearty and flavorful vegetarian dish that is perfect for a weeknight dinner or a special occasion. The lasagna is made with layers of tender vegetables, a creamy bechamel sauce, and al dente lasagna noodles. The vegetables are cooked in a flavorful olive oil and garlic base, and the lasagna is baked until bubbly and hot.

Lasagna is a classic Italian dish that has been enjoyed for centuries. The first lasagnas were made with a simple mixture of pasta, cheese, and sauce. Over time, the lasagna evolved to include a variety of ingredients, including meat, vegetables, and herbs. This vegetable lasagna is a modern take on the classic dish, and it is a delicious and satisfying meal that is sure to please everyone at the table.

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

Ingredients

• Lasagna noodles
• Olive oil
• Onion
• Garlic
• Red bell pepper
• Zucchini
• Eggplant
• Bechamel sauce

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cook lasagna noodles according to package directions. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened.
4. Add red bell pepper, zucchini, and eggplant to the skillet. Cook until tender.
5. Spread a thin layer of bechamel sauce in the bottom of a 9x13-inch baking dish.
6. Top with a layer of lasagna noodles.
7. Repeat layers until all ingredients are used up.
8. Bake for 25-30 minutes, or until bubbly and hot.

Why It Works

• The combination of tender vegetables, creamy bechamel sauce, and al dente lasagna noodles creates a lasagna that is both satisfying and delicious.
• Cooking the vegetables in a flavorful olive oil and garlic base adds depth of flavor to the lasagna.
• Baking the lasagna until bubbly and hot ensures that the cheese is melted and the lasagna is cooked through.