Easy Vegetarian Lasagna Recipe (No Ricotta!)

Instructions

1. 01

   Veggies: Heat 1 Tbsp olive oil in a large saute pan over medium heat. Add 1 eggplant, 1 zucchini, and 1 red bell pepper (all diced), cooking until veggies are soft, about 10 minutes. Add 1 handful spinach and 2 cloves garlic (minced) and cook, stirring constantly, until wilted down, about 1 minute.

2. 02

   Bechamel: Heat 2 cups milk in the microwave for about 2 minutes until warm. Melt 4 Tbsp unsalted butter in a heavy-bottomed pan over medium heat. Whisk in the ¼ cup all-purpose flour, cooking and stirring until the mixture is slightly golden brown and no longer smells like raw flour, about 2 minutes. Slowly whisk in all of the milk, stirring well to combine evenly. Bring the mixture to a simmer and cook until thickened, about 5 minutes. Remove from heat and stir in ½ cups grated parmesan cheese and ¼ tsp each salt and pepper

3. 03

   Assemble: Preheat oven to 350°F (175°C). Spread ½ cup of marinara onto the bottom of a 9x13-inch casserole dish. Layer in ⅓ of the lasagna noodles.Then layer - ⅓ of the bechamel, half of the veggies, ⅓ of the cheese, and 1 cup of tomato sauce. Top with ⅓ of the lasagna noodles.Repeat for the second layer - ⅓ of the bechamel, the second half of the veggies, ⅓ of the cheese, and 1 cup of tomato sauce. Top with ⅓ of the lasagna noodles.For the top - Spoon on the remaining bechamel and tomato sauce, then sprinkle on the remaining cheese.

4. 04

   Bake: Covered tightly with aluminum foil and bake for 45 minutes until bubbling at the edges. Remove foil, increase temperature to 400°F (204°C), and continue cooking until the top is golden brown.

5. 05

   Rest: Allow lasagna to sit uncovered on the counter for 15 to 45 minutes before serving to help layers firm up and avoid a soupy mess.