-
1
To make the bechamel sauce.
-
2
In a sauce pan add the butter.
-
3
After it melts add the flour and cook the flour under low heat for 3 minutes until there are no lumps.
-
4
After that add the milk gently to the flour.
-
5
Stir the whole mixture until it thickens and resembles a sauce consistency.
-
6
Season it with salt, pepper, and nutmeg.
-
7
Add the cheese mixture and set aside while it cools down.
-
8
For the ricotta mixture.
-
9
Add all the ingredients mentioned under ricotta mixture in a bowl and mix and set aside.
-
10
For the vegetable mixture.
-
11
Heat a large skillet over medium heat and add the olive oil.
-
12
Once the oil is hot add the chopped garlic and cook it for 30 seconds.
-
13
Add the vegetables and cook them under medium low heat for 10 minutes until the vegetables are soft and moist.
-
14
Meanwhile preheat the oven to 425F
-
15
When the vegetables are done, now it is time to layer the lasagna.
-
16
Give the baking dish a good layer of butter wash. For layering the lasagna, divide the ricotta mix into 3 parts, vegetable mix into 3 parts and bechamel sauce into 4 parts.
-
17
Tip: Layer the lasagna sheets in between the bechamel sauce and the ricotta mixture.
-
18
The moisture content in the sauce and ricotta mixture helps cook the lasagna sheets.
-
19
Pour 1/4 of bechamel sauce on the bottom and top with 3 sheets of lasagna sheets.
-
20
Number of sheets depends on the size of the casserole dish.
-
21
Top the lasagna sheets with 1/3 of ricotta mixture and top it with 1/3 of vegetable mixture.
-
22
Continue layering the lasagna with similiar steps.
-
23
Sauce, lasagna sheets, ricotta mixture and vegetable mix.
-
24
Lastly top the sheets with the bechamel sauce and cover with aluminium foil and bake it for 45 minutes.
-
25
After baking it uncover the foil and top with cheese mixture and bake it until the cheese melts.
-
26
Mine took almost 15 minutes for the cheese to become bubbly and goey.
-
27
Once the baking is done give a good 15 minutes for the lasagna to set before serving.
-
28
This recipe is inspired by laura from laurainthekitchen.com
