Vegetable Lasagna

1. 1
   prep · ~5 min

   Blanch and crush the tomatoes.

   Score a small X on the bottom of each tomato. Drop into boiling water for 30 seconds, then transfer to ice water. Peel off the skins, remove the cores, and crush the tomatoes by hand in a bowl. Set aside.

2. 2
   boil · ~10 min

   Boil the lasagna noodles.

   Bring a large pot of water to a boil. Add salt, then cook the lasagna noodles until al dente, about 8-10 minutes. Drain, rinse with cold water, and lay the sheets flat on a clean kitchen towel so they don't stick together.

   TIPSlightly undercook the pasta — it will finish cooking in the oven.
3. 3
   saute · ~16 min

   Cook the vegetable filling.

   1.Heat olive oil in a large skillet over medium heat.

   2.Add onions and sauté until soft and translucent, about 4 minutes.

   3.Add garlic and cook until fragrant, about 30 seconds.

   4.Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.

   5.Stir in zucchini and bell pepper, cooking until just tender, about 4 minutes.

   6.Add spinach in handfuls, stirring until wilted, about 2 minutes.

   TIPDon't overcrowd the pan — cook in batches if your skillet isn't large enough.
4. 4
   simmer · ~15 min

   Build the tomato sauce.

   1.Pour the crushed tomatoes and tomato paste into the skillet with the vegetables.

   2.Add oregano, dried basil, red chili flakes, salt, and black pepper.

   3.Bring to a gentle simmer and cook uncovered until the sauce thickens slightly, about 12-15 minutes.

   4.Remove from heat and stir in half of the torn fresh basil.

   TIPThe sauce should be thick enough to sit on the noodles, not puddle around them.
5. 5
   saute · ~10 min

   Make the béchamel sauce.

   1.Melt butter in a saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 1 minute until light golden and no raw flour smell remains.

   2.Gradually pour in warm milk, whisking vigorously with each addition to prevent lumps.

   3.Bring to a gentle simmer and cook, stirring often, until the sauce coats the back of a spoon, about 5-7 minutes.

   4.Remove from heat and season with a pinch of nutmeg and a pinch of salt.

   TIPWarm the milk before adding — cold milk makes lumpy béchamel harder to avoid.
6. 6
   assemble · ~10 min

   Assemble the lasagna.

   1.Preheat oven to 375°F (190°C).

   2.Spread a thin layer of vegetable tomato sauce on the bottom of a 9x13 inch baking dish.

   3.Lay 3 lasagna noodles over the sauce.

   4.Spread one-third of the remaining vegetable sauce over the noodles, then drizzle with one-quarter of the béchamel.

   5.Sprinkle with a small handful of mozzarella and a pinch of parmesan.

   6.Repeat the layering two more times: noodles, vegetable sauce, béchamel, cheeses.

   7.Top with the final layer of noodles, the remaining béchamel, and a generous topping of mozzarella and parmesan.

   TIPPress down gently on each noodle layer to remove air pockets and keep the slices neat.
7. 7
   bake · ~40 min

   Bake until golden and bubbling.

   Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, until the top is golden brown and the edges are bubbling. Let the lasagna rest for 10 minutes before slicing — this helps the layers set.

   TIPResting is non-negotiable. Cut too soon and the filling slides out; wait and you get perfect squares.
8. 8
   garnish

   Garnish with the remaining fresh basil and serve.

   Scatter the reserved fresh basil leaves over the baked lasagna. Slice into 6 pieces and serve warm.

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