This Vegetable Medley Lasagna is a delightful twist on the classic dish, featuring a rich blend of vegetables and creamy cheese layers.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a saucepan, melt the butter over medium heat, then stir in the flour to form a roux.
Stir constantly to avoid lumps.
Gradually whisk in the milk, ensuring the mixture is smooth.
Warm milk slightly to prevent curdling.
Mix in the onion powder, garlic powder, basil, parsley, oregano, and Parmesan cheese. Cook until the sauce thickens.
Taste and adjust seasoning as needed.
In a baking dish, spread a thin layer of sauce, then place three lasagna noodles on top.
Ensure noodles cover the bottom evenly.
Spread a third of the ricotta cheese over the noodles, followed by a layer of mushrooms, zucchini, and tomatoes. Spoon sauce over the vegetables.
Distribute ingredients evenly for consistent layers.
Repeat the layering process two more times, finishing with a layer of noodles and the remaining sauce.
Press gently to compact the layers.
Cover the dish with foil and bake for 40 minutes. Remove the foil, sprinkle mozzarella cheese on top, and bake for another 10 minutes.
Bake until the cheese is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving.
Resting allows the layers to set for easier slicing.
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