This vegetarian lasagna is made using classic ingredients like veggies, marinara, and bechamel sauce! Loaded with vegetables, this easy vegetable lasagna recipe is the perfect casserole for feeding a crowd!
Veggies: Heat 1 Tbsp olive oil in a large saute pan over medium heat. Add 1 eggplant, 1 zucchini, and 1 red bell pepper, cooking until veggies are soft, about 10 minutes. Add 1 handful spinach and 2 cloves garlic (minced) and cook, stirring constantly, until wilted down, about 1 minute.
Bechamel: Heat 2 cups milk in the microwave for about 2 minutes, just until warm. Melt 4 Tbsp unsalted butter in a heavy-bottomed pan over medium heat. Whisk in the ¼ cup all-purpose flour, cooking and stirring until the mixture is slightly golden brown and no longer smells like raw flour, about 2 minutes. Slowly whisk in all of the milk, stirring well to evenly combine. Bring the mixture to a simmer and cook until thicken, about 5 minutes. Remove from heat and stir in ½ cups grated parmesan cheese, and ¼ tsp each salt and pepper.
Assemble: Preheat oven to 350°F (175°C). Spread ½ cup of marinara onto the bottom of a 9x13 inch casserole dish. Layer in ⅓ of the lasagna noodles. Then layer - ⅓ of the bechamel, half of the veggies, ⅓ of the cheese, and 1 cup of tomato sauce. Top with ⅓ of the lasagna noodles.Repeat for the second layer - ⅓ of the bechamel, second half of the veggies, ⅓ of the cheese, and 1 cup of tomato sauce. Top with ⅓ of the lasagna noodles.For top - Spoon on remaining bechamel, remaining tomato sauce, and sprinkle on remaining cheese.
Bake: Covered tightly with aluminum foil and bake for 45 minutes, or until bubbling at the edges. Remove foil, increase temperature to 400°C (204°C), and continue cooking until the top is golden brown.
Rest: Allow lasagna to sit uncovered on the counter for 15 to 45 minutes before serving to help layers firm up and to avoid a soupy mess.