Layers that hold, sauce that hugs, and a gratin that browns beautifully. The tomato-based vegetable filling brings body and sweetness, while béchamel ties everything together with real creaminess. Finished with cheeses that melt, bubble, and turn golden: pure comfort done right.
Turn what you find into an experience you can actually bring to your kitchen.
Cut the eggplant and zucchini into medium cubes, slice the mushrooms, and dice the onion. Chop the garlic and have the spinach clean. Lasagna works better when the filling does not go into the pan watery.
Heat the olive oil and cook the onion for 5 minutes, until soft. Add the garlic, eggplant, zucchini, and mushrooms; sauté for 8 minutes, until the vegetables release moisture and start to brown.
Add the canned tomato, tomato paste, oregano, part of the salt, and the pepper. Cook for 12 minutes, until the sauce is thick and coats the vegetables. Turn off the heat and fold in the spinach so it wilts with the residual heat.
Melt the butter, add the flour, and cook for 1 minute, stirring constantly. Add the milk little by little, whisking to avoid lumps. Cook for 6 minutes, until the béchamel is creamy and coats the spoon; finish with nutmeg and the remaining salt.
Heat the oven to 180°C. In the baking dish, spread a thin layer of béchamel, then lasagna sheets, vegetable filling, more béchamel, and part of the mozzarella. Repeat until everything is used, leaving béchamel, mozzarella, and Parmesan on top for the gratin.
Bake for 35 minutes, until the top is golden and bubbling and the sheets feel tender when pierced in the center. If it browns too quickly, cover it with foil without pressing down on the surface.
Let the lasagna rest for 12 minutes before cutting. That rest is not decoration: it lets the layers settle so the portions come out firm, creamy, and without dramatic collapse.
