Tuscan Harvest Lasagna

Experience the rustic flavors of Tuscany with our Tuscan Harvest Lasagna, featuring a rich blend of roasted vegetables, creamy béchamel sauce, and layers of fresh pasta. Perfect for a comforting family meal or a special dinner occasion.

Prep time: 30 minutes
Cook time: 40 minutes
Serves: 8

Ingredients

1 tbsp olive oil

1 medium eggplant, diced

2 medium zucchinis, sliced

1 red bell pepper, chopped

1 yellow onion, diced

3 cloves garlic, minced

1 tsp salt

1/2 tsp black pepper

9 lasagna noodles

2 cups béchamel sauce

1 1/2 cups ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 tsp dried oregano

1/2 tsp nutmeg

Instructions

1. Preheat oven to 400°F.

2. Heat olive oil in a large pan over medium heat.

3. Add eggplant, zucchini, bell pepper, onion, and garlic; season with salt and pepper.

4. Sauté until vegetables are tender, about 10 minutes.

5. Cook lasagna noodles according to package instructions; drain and set aside.

6. Spread a thin layer of béchamel sauce in the bottom of a 9x13-inch baking dish.

7. Layer 3 lasagna noodles over the sauce.

8. Spread half of the roasted vegetables on the noodles.

9. Top with 1 cup of béchamel sauce, 3/4 cup ricotta, and 1 cup mozzarella.

10. Repeat layering process, ending with a layer of noodles and béchamel sauce.

11. Sprinkle with Parmesan, dried oregano, and nutmeg.

12. Cover with foil and bake for 25 minutes.

13. Remove foil and bake an additional 15 minutes until top is golden brown.

14. Let rest for 10 minutes before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated 350°F oven for 20 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.