Ingredients
1 onion, thinly sliced
2 carrots, peeled and cut into rounds
2 eggplants, diced
1 zucchini, sliced into rounds
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
2 bay leaves
450 g tomato purée
50 ml olive oil
Salt and pepper to taste
75 g butter
75 g flour
750 ml milk
12 lasagna sheets
100 g grated parmesan
Instructions
- Sauté sliced onion and carrot rounds in olive oil until softened.
- Add diced eggplants and cook until lightly browned.
- Stir in tomato purée, season with salt and pepper, add bay leaves, cover, and simmer for 30 minutes.
- Meanwhile, chop peppers and slice zucchini. Add them to the pot, cook for 5 more minutes, then remove from heat.
- Prepare béchamel sauce: melt butter, stir in flour, and gradually whisk in milk until thickened. Season and set aside.
- In a baking dish, spread a thin layer of béchamel, followed by lasagna sheets and vegetables. Repeat layering until all ingredients are used.
- Top with a final layer of béchamel and sprinkle with grated parmesan.
- Bake at 180°C (350°F) for 30 minutes. Let rest 5–10 minutes before serving.
Notes
- Swap parmesan with mozzarella, Gruyère, or goat cheese for a different flavor.
- Add mushrooms for extra richness.
- Use plant-based milk and vegan cheese for a dairy-free version.
- Layer with roasted vegetables for a deeper flavor.
- Add fresh basil or oregano for a fragrant finish.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 420
- Sugar: 9g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 35mg
