Ingredients:

  • 2 medium zucchinis, sliced into 1/4-inch rounds
  • 1 large red bell pepper, de-seeded and chopped
  • 8 oz cremini mushrooms, sliced thick
  • 1 large red onion, cut into wedges
  • 3 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 3 cups whole milk, room temperature
  • 0.5 tsp ground nutmeg
  • 1 cup freshly grated Parmesan Reggiano
  • 9 oz no-boil lasagna noodles
  • 10 oz frozen spinach, thawed and squeezed bone-dry
  • 2 cups shredded low-moisture mozzarella cheese
  • 0.5 cup fresh basil leaves, torn

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the zucchini, peppers, mushrooms, and onions with olive oil, oregano, salt, and pepper.
  2. Spread vegetables across two large rimmed baking sheets in a single layer. Roast for 20 minutes until the edges are charred and the zucchini is concentrated.
  3. Prepare the Béchamel: Melt butter in a heavy-bottomed saucepan over medium heat. Whisk in flour and cook for 2 minutes.
  4. Slowly whisk in the milk until the sauce thickens. Remove from heat and stir in the nutmeg and grated Parmesan Reggiano.
  5. To assemble, spread a thin layer of Béchamel in a 9x13 inch baking dish. Layer no-boil noodles, roasted vegetables, squeezed spinach, Béchamel, and mozzarella.
  6. Repeat layers, finishing with a generous layer of Béchamel and mozzarella. Bake at 375°F for 45 minutes until golden and bubbling. Top with fresh basil before serving.