Roasted Vegetable Lasagna | RICARDO

Ingredients

• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 tbsp (30 ml) olive oil
• 2 cans (28 oz/796 ml each) whole plum tomatoes, crushed with your hands
• 2 tbsp (30 ml) chopped fresh basil
• Salt
• pepper
• 1 large eggplant, cut into 1/2-inch (1.5 cm) thick slices
• 2 bell peppers, seeded and cut into strips
• 2 zucchini, cut lengthwise into 1/4-inch (5 mm) thick slices
• 1/4 cup (60 ml) olive oil
• 2 tbsp (30 ml) butter
• 2 tbsp (30 ml) flour
• 1 1/4 cups (310 ml) milk
• 1/4 cup (20 g) grated Parmigiano-Reggiano cheese
• 1 pinch ground nutmeg
• 1 tbsp (15 ml) butter
• 10 cups (300 g) fresh baby spinach
• 9 oven-ready lasagna noodles (see note)
• 3 cups (300 g) grated mozzarella cheese
• 2 medium zucchini, cut into ribbons with a mandolin