Roasted Vegetable Lasagna

Ingredients

• Tomato Sauce

  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tbsp (30 ml) olive oil
  • 2 cans (28 oz/796 ml each) whole plum tomatoes, crushed with your hands
  • 2 tbsp (30 ml) chopped fresh basil
  • Salt and pepper

• Roasted Vegetables

  • 1 large eggplant, cut into 1/2-inch (1.5 cm) thick slices
  • 2 bell peppers, seeded and cut into strips
  • 2 zucchini, cut lengthwise into 1/4-inch (5 mm) thick slices
  • 1/4 cup (60 ml) olive oil

• Parmesan Béchamel

  • 2 tbsp (30 ml) butter
  • 2 tbsp (30 ml) flour
  • 1 1/4 cups (310 ml) milk
  • 1/4 cup (20 g) grated Parmigiano-Reggiano cheese
  • 1 pinch ground nutmeg

• Lasagna

  • 1 tbsp (15 ml) butter
  • 10 cups (300 g) fresh baby spinach
  • 9 oven-ready lasagna noodles (see note)
  • 3 cups (300 g) grated mozzarella cheese
  • 2 medium zucchini, cut into ribbons with a mandolin
  • 1/4 cup (20 g) grated Parmigiano-Reggiano cheese