American Style Vegetable Lasagna

Method

Layers of tender pasta alternating with melting vegetables and a creamy bechamel. The top is gratinéed, offering a golden, bubbling cheese crust that cracks under the knife.

1. 1

   Dice the eggplant and zucchini into 1 cm cubes. Seed and chop the red pepper into small pieces. Mince the onion and finely chop the garlic.

2. 2

   Heat the olive oil in a sauté pan. Sauté the onion, then add the vegetables. Cook until tender and the vegetable water has evaporated. Add the spinach at the end of cooking to wilt it.

3. 3

   Pour the crushed round tomatoes over the vegetables. Add the herbes de Provence, salt, and pepper. Simmer over low heat until the sauce coats the back of a spoon.

4. 4

   Melt the butter, add the flour to make a roux. Gradually pour in the whole milk while whisking. Cook until thickened to obtain a smooth, coating texture.

5. 5

   Spread a thin layer of sauce at the bottom of the dish. Alternate lasagna sheets, vegetable filling, dollops of ricotta, béchamel, and mozzarella. Finish with a generous layer of béchamel, mozzarella, and parmesan.

6. 6

   Bake at 180°C for about 30 minutes. A knife blade should slide into the pasta without resistance. The cheese should be golden brown and the edges bubbling.