Flavorful Veggie Lasagna

A deliciously layered vegetable lasagna with roasted bell peppers, eggplant, zucchini, and a light béchamel, perfected for home cooking.

Lasagna sheets (no-boil or pre-cooked): 12 sheets (about 250 g / 8.8 oz)
Eggplant and zucchini: 300 g (10.5 oz) total, cut into 1 cm (1/2 inch) slices
Bell peppers: 2 medium (about 300 g / 10.5 oz), sliced
Mushrooms: 200 g (7 oz), sliced
Onion: 1 medium (150 g / 5.3 oz), finely diced
Garlic: 3 cloves, minced
Tomato sauce: 900 ml (3 3/4 cups) passata or crushed tomatoes
Ricotta: 450 g (1 3/4 cups) whole-milk ricotta
Egg: 1
Parmesan: 30 g (1/2 cup) grated
Béchamel (optional): 40 g (3 tbsp) butter, 40 g (1/3 cup) all-purpose flour, 600 ml (2 1/2 cups) whole milk, pinch of nutmeg, salt
Mozzarella: 250 g (9 oz) low-moisture, shredded
Olive oil, salt, pepper, dried oregano, fresh basil to finish

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Preheat oven to 220°C (425°F). Toss eggplant, zucchini, and peppers with olive oil and salt on a sheet pan; roast for 18–22 minutes until tender.
Heat olive oil in a large skillet over medium heat. Sauté the diced onion for 4–5 minutes, then add garlic and mushrooms, cooking until moisture evaporates.
Pour crushed tomatoes into the skillet; simmer for 8–10 minutes and season with salt and pepper.
In a bowl, mix together ricotta, beaten egg, and Parmesan, seasoning with salt and pepper. For béchamel, melt butter, whisk in flour, then milk until thickened.
Preheat oven to 190°C (375°F). Spoon tomato sauce into the baking dish, layer noodles, roasted vegetables, ricotta, béchamel, and mozzarella.
Cover with foil and bake for 30 minutes. Remove foil and bake another 15–20 minutes until bubbling and lightly browned. Rest for 10–15 minutes before slicing.

Roast vegetables to concentrate flavors and avoid sogginess. Make ahead and refrigerate to enjoy later.