Vegetarian Lasagna Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">12 dried lasagna sheets</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 large onion, finely chopped</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">1 red bell pepper, diced</li><li class="ingredients-single-item">1 yellow bell pepper, diced</li><li class="ingredients-single-item">1 medium zucchini, diced</li><li class="ingredients-single-item">1 medium eggplant, diced</li><li class="ingredients-single-item">150g mushrooms, sliced</li><li class="ingredients-single-item">2 tsp dried oregano</li><li class="ingredients-single-item">1 tsp dried basil</li><li class="ingredients-single-item">700g passata (tomato puree)</li><li class="ingredients-single-item">2 tbsp tomato paste</li><li class="ingredients-single-item">1 tsp sugar</li><li class="ingredients-single-item">Salt and black pepper, to taste</li><li class="ingredients-single-item">50g fresh basil leaves, chopped (plus extra for garnish)</li><li class="ingredients-single-item">For the béchamel sauce:</li><li class="ingredients-single-item">50g butter</li><li class="ingredients-single-item">50g plain flour</li><li class="ingredients-single-item">600ml milk</li><li class="ingredients-single-item">1/4 tsp grated nutmeg</li><li class="ingredients-single-item">250g mozzarella cheese, grated</li><li class="ingredients-single-item">100g Parmesan cheese, grated (or vegetarian hard cheese alternative)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large baking dish (approximately 30cm x 20cm)</li><li class="equipment-single-item">Large saucepan</li><li class="equipment-single-item">Medium saucepan (for béchamel)</li><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Whisk</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan). Toss the diced eggplant, zucchini, bell peppers, and mushrooms with 1 tablespoon of olive oil and season with salt and pepper. Spread them on a baking tray and roast for 20-25 minutes until softened and slightly caramelized at the edges. Roasting the vegetables first concentrates their flavors and removes excess moisture, preventing a watery lasagna.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the vegetables are roasting, heat the remaining tablespoon of olive oil in a large saucepan over medium heat. Add the onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it brown as this can create a bitter taste.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the tomato paste to the onion mixture and cook for 1 minute to remove the raw flavor. Pour in the passata, dried herbs, sugar, and season with salt and pepper. Simmer gently for 15-20 minutes until slightly thickened. When the roasted vegetables are done, fold them into the sauce along with most of the fresh basil, reserving some for garnish.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the béchamel sauce, melt the butter in a medium saucepan over medium heat. Add the flour and stir constantly for 1-2 minutes to create a roux, which will thicken your sauce. Cooking the roux briefly eliminates the raw flour taste without browning it, perfect for a white sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually whisk in the milk, adding about 100ml at a time and whisking continuously to prevent lumps. Once all the milk is incorporated, continue to cook for 5-7 minutes until the sauce thickens enough to coat the back of a spoon. Season with salt, pepper, and nutmeg, then remove from heat.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>If your lasagna sheets require pre-cooking, follow package instructions. Otherwise, assemble the lasagna in your baking dish as follows: spread a thin layer of the vegetable tomato sauce on the bottom, then arrange lasagna sheets to cover. Add a layer of vegetable sauce, a layer of béchamel, and sprinkle with some of the grated mozzarella and Parmesan.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Repeat the layering process (pasta, tomato sauce, béchamel, cheese) until you've used all ingredients, finishing with a layer of béchamel and a generous sprinkling of both cheeses on top. Ensure the pasta sheets are completely covered with sauce – this moisture is essential for them to cook properly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cover the dish with foil (ensuring it doesn't touch the cheese) and bake for 30 minutes at 180°C. Then remove the foil and bake for another 15-20 minutes until the top is golden brown and bubbling. The initial covered bake allows the pasta to cook through while the uncovered period creates that desirable golden cheese crust.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once baked, let the lasagna rest for 15 minutes before serving. This resting period is crucial – it allows the layers to set and makes it much easier to slice cleanly. Garnish with the reserved fresh basil leaves just before serving for a burst of color and fresh flavor.</li></ol>