Ingredients:

For Roasting Vegetables:

• 3 cups mixed roasted vegetables (e.g., zucchini, eggplant, bell peppers, and mushrooms), cut into bite-sized pieces
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 teaspoon dried Italian herbs (oregano, basil, thyme)

For the Béchamel Sauce:

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 4 cups whole milk
• Salt, black pepper, and nutmeg, to taste

For the Lasagna:

• 12 lasagna noodles, cooked and drained
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• Fresh basil leaves, for garnish (optional)

Instructions:

For Roasting Vegetables:

1. Preheat the Oven:

   • Preheat your oven to 400°F (200°C).

2. Toss Vegetables:

   • In a large bowl, toss the mixed roasted vegetables with olive oil, salt, black pepper, and dried Italian herbs until they are well coated.

3. Roast Vegetables:

   • Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes or until they are tender and slightly caramelized. Remove them from the oven and set aside.

For the Béchamel Sauce:

1. Melt Butter:

   • In a separate saucepan, melt the butter over medium heat.

2. Add Flour:

   • Add the all-purpose flour and whisk constantly until the mixture forms a smooth roux.

3. Whisk in Milk:

   • Gradually add the whole milk to the roux, whisking continuously to prevent lumps from forming. Continue to whisk and cook until the sauce thickens, which takes about 10-15 minutes. Season with salt, black pepper, and nutmeg to taste.

For Assembling the Lasagna:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C).

2. Layer the Lasagna:

   • In a greased 9x13-inch baking dish, spread a thin layer of béchamel sauce to prevent sticking. Place a layer of cooked lasagna noodles on the sauce.
   • Spread half of the roasted vegetable mixture over the noodles, followed by a layer of shredded mozzarella cheese and grated Parmesan cheese.
   • Add another layer of lasagna noodles, béchamel sauce, the remaining roasted vegetables, and another layer of mozzarella and Parmesan cheese.
   • Finish with a final layer of lasagna noodles, béchamel sauce, and a generous sprinkle of mozzarella and Parmesan cheese.

3. Bake:

   • Cover the baking dish with foil and bake for about 25-30 minutes. Then, remove the foil and bake for an additional 15-20 minutes or until the lasagna is hot, bubbly, and the cheese is golden brown.

4. Garnish and Serve:

   • Garnish the Roasted Vegetable Lasagna with fresh basil leaves if desired. Allow it to cool for a few minutes before serving.

This Roasted Vegetable Lasagna is a delightful and comforting dish that showcases the natural flavors of the roasted vegetables. Enjoy this hearty and cheesy lasagna for a satisfying meal!