Ingredients
Method
- Pre-heat oven to 350ºF.
- Place sliced zucchini and peppers baking sheet lined with parchment paper, drizzle with olive oil and bake for 10 minutes, then remove from oven and set aside.
- Bring a large pot of salted water to a boil and cook lasagna noodles for about 7 minutes or until al-dente. Drain and set aside.
- Melt butter in medium sauce pan and gradually mix in flour.
- Melt butter in medium sauce pan and gradually mix in flour, then add bay leaf and continue to stir mixture for 2-3 minutes then gradually add milk. Once your béchamel sauce has thickened, add 2 handfuls of mozzarella and stir until cheese has completely melted into the sauce, then remove from heat, set aside and discard bay leaf.
- In large 9"x13" casserole dish drizzle a light layer or tomato sauce, then layer bottom with 3 lasagna noodles.
- Lightly sprinkle noodles with mozzarella, then lightly drizzle sauce on top. Add another layer of noodles and top with 1/2 of your veggies and béchamel sauce, then top with mozzarella and tomato sauce and repeat for another layer.
- Continue to layer noodles, cheese and sauce until you no longer have any noodles, and top lasagna with a generous amount of mozzarella, cover with tinfoil and bake for 40 minutes (remove tin foil during the last 5-10 minutes of the bake time)
- Remove from oven and let cool at room temperature for at least 15 minutes before serving.
- Serve with remaining tomato sauce and a little parmesan cheese.