Garden Lasagna Recipe

Directions

1. 1

   Prepare Vegetables

   Preheat the oven to 400°F (200°C). Dice red bell peppers, zucchini, yellow squash, onion, and celery. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.

2. 2

   Make Bechamel Sauce

   In a saucepan, melt 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1 minute. Stir in flour and cook for another minute. Gradually whisk in milk, stirring constantly until thick. Season with salt, pepper, and nutmeg.

3. 3

   Prepare Red Wine Sauce

   In a separate pot, combine red wine and crushed tomatoes. Simmer for 15 minutes until slightly thickened. Season with salt and pepper to taste.

4. 4

   Assemble Lasagna

   In a 9x13 inch baking dish, spread a layer of red wine sauce. Place 3 lasagna noodles on top, followed by half of the roasted vegetables, a layer of Bechamel sauce, and a sprinkle of Parmesan cheese. Repeat layers, finishing with noodles topped with Bechamel and mozzarella cheese.

5. 5

   Bake

   Cover with foil and bake in the preheated oven for 30 minutes. Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.

6. 6

   Serve

   Allow the lasagna to cool for 10 minutes before slicing and serving.