Roasted Vegetable and Pesto Lasagna 🥬🍅🧄✨

 
New Recipe: Roasted Vegetable and Pesto Lasagna 🥬🍅🧄✨

Ingredients:

• For the roasted vegetables:

  • 1 large zucchini, sliced
  • 1 large eggplant, sliced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 cups cherry tomatoes
  • 3 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp dried oregano

• For the pesto ricotta layer:

  • 1 ½ cups ricotta cheese
  • ½ cup basil pesto (store-bought or homemade)
  • 1 egg
  • ½ cup grated Parmesan cheese

• For the béchamel sauce:

  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups milk, warmed
  • ¼ tsp nutmeg (optional)
  • Salt and pepper to taste

• For assembly:

  • 9-12 lasagna sheets (no-boil or cooked)
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

• For garnish:

  • Fresh basil leaves
  • Cracked black pepper

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Instructions:

1. Roast the vegetables:

   • Preheat the oven to 200°C (400°F). Toss zucchini, eggplant, bell peppers, and cherry tomatoes with olive oil, salt, pepper, and oregano.
   • Spread evenly on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

2. Prepare the pesto ricotta layer:

   • In a bowl, mix ricotta, pesto, egg, and Parmesan cheese until smooth. Set aside.

3. Make the béchamel sauce:

   • Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until golden.
   • Gradually add warm milk, whisking constantly until the sauce thickens. Season with salt, pepper, and nutmeg if desired. Remove from heat.

4. Assemble the lasagna:

   • Preheat the oven to 180°C (350°F). In a 9x13-inch baking dish, spread a thin layer of béchamel sauce.
   • Layer lasagna sheets, roasted vegetables, pesto ricotta, and béchamel. Repeat the layers, ending with béchamel on top.
   • Sprinkle with shredded mozzarella and Parmesan cheese.

5. Bake:

   • Cover the dish with foil (to prevent over-browning) and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbling.

6. Rest and serve:

   • Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves and cracked black pepper.

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Optional Variations:

• Add a layer of cooked ground turkey or chicken for a meaty twist.
• Replace béchamel with marinara sauce for a lighter option.
• Use gluten-free lasagna sheets for a gluten-free version.