The good thing about vegetable lasagnes is it doesn’t matter what vegetables you put in, it will still turn out nice! There was a slight tweak to the recipe this time around, as I noticed it was a little liquidy for my liking last time. I also wish I had spinach on hand, which I used last time! This would make a lovely addition to the bechamel sauce created here. Try out some different vegetables in this dish for a different result!

There are a lot of ingredients here, but it can be easily simplified and quick to make, by preparing your ingredients and utensils. Don’t be scared off by the following, it’s well worth it!

Ingredients:

Bechamel Sauce:

• 2 tbs flour
• 1 cup milk
• pinch salt and pepper
• 1/2 tsp fennel powder
• 1/2 tsp paprika powder

Tomato Base:

• 2 cans diced organic tomatoes
• 2 tbs red wine vinegar
• 1-2 cloves garlic minced
• pinch salt and pepper
• 1 tsp italian herbs
• 1/2 tsp nutmeg

Other:

• dry pasta sheets (or fresh - I used this last time)
• 2 medium zucchinis, sliced thin
• 1 small sweet potato, sliced thin
• 2 cups mushrooms, sliced thin
• 1/3 cup mozzarella roughly sliced

Instructions:

1. Preheat oven to 180 degrees celsius.
2. Place the zucchini and potatoes in a steamer and steam until soft.
3. At the same time, melt your butter and heat the milk in a seperate container in the microwave.
4. Stir in the flour to the butter, removing any lumps and add the spices to the milk.
5. Stir in the butter mixture to the milk and heat until it starts to stiffen up. Remove from the microwave and let sit.
6. In a wide jug, empty the tomatoes and remaing ingredients for the sauce and stir together. If you’d like to microwave it up a little, you can do so now before creating the dish.
7. Grab a wide dish and spoon a thin layer of tomato down, before adding a layer of pasta.
8. Add some bechamel sauce, then a layer of zucchini, then sweet potato.
9. Put another layer of pasta, then mushrooms, then tomato sauce with mozzarella.
10. Place the final layer of pasta, with the bechamel and remaining tomato sauce (there should only be a little spoonful left) with a layer of mozzarella also.
11. Place in oven and cook for 35-40 minutes or until golden brown on top.