Prep vegetables: in a big bowl, combine the eggplant, zucchini, peppers, onions, garlic, rosemary, 1/2 cup basil, salt, pepper, and 1/2 cup olive oil; marinate for 2-3 hours at room temperature.
Make the sauce: scald milk in a medium saucepan (look for small bubbles forming around the edge) over low heat for about 4 minutes.
Remove pan from heat, but keep warm.
In another medium saucepan, melt the butter over medium heat until completely melted.
Whisk in the flour and let the mixture foam and cook, whisking occasionally, for 3 minutes or until it is a light tan color (you will notice a nutty aroma to the mixture).
Slow whisk in the hot milk and cook, whisking constantly, until the sauce thickens, about 5 minutes.
If the milk has cooled, add it gradually in small portions, whisking between each addition to prevent lumps.
If the sauce isn’t thickening, increase the heat slightly and whisk constantly so as not to burn the sauce.
Season sauce with salt to taste and remove from the heat; cool before using in the lasagna dish.
Make the lasagna: preheat oven to 375°.
Remove the vegetables from the marinade to a deep roasting pan; roast in the oven until tender and browned, about 30 minutes, stirring twice during roasting time.
In a skillet, heat 2 tablespoons olive oil; add in the mushrooms and saute over medium heat for 3 minutes; add in the baby spinach, sauteing until wilted and tender; set aside.
In a big pot of boiling, salted water, cook the lasagna noodles until al dente; drain and rinse with cold water; dry on a towel.
Assemble: pour 1 cup of Bechamel sauce over the bottom of an oiled 13 x 9 inch baking dish and arrange 1/4 of the roasted vegetable mixture on top.
Cover with pasta, then top with 1/4 more of vegetable mixture, add some mushrooms, some diced tomatoes, 1/2 cup Becamel sauce, some of the remaining basil, and 1/2 cup Parmesan cheese.
Repeat the procedure two times, ending with Parmesan cheese and 1/2 cup Bechamel sauce.
Cover with foil and bake for 10 minutes until the lasagna is bubbling and golden brown.
Remove from the oven and let rest 10 minutes before cutting to serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	490.81 Kcal (2055 kJ)
Calories from fat	343.83 Kcal
		% Daily Value*
Total Fat	38.2g	59%
Cholesterol	50.86mg	17%
Sodium	463.43mg	19%
Potassium	745.09mg	16%
Total Carbs	21.91g	7%
Sugars	9.09g	36%
Dietary Fiber	4.34g	17%
Protein	16.44g	33%
Vitamin C	74.8mg	125%
Vitamin A	0.1mg	4%
Iron	1.5mg	8%
Calcium	465.7mg	47%

Amount Per 100 g
Calories	141.45 Kcal (592 kJ)
Calories from fat	99.09 Kcal
		% Daily Value*
Total Fat	11.01g	59%
Cholesterol	14.66mg	17%
Sodium	133.56mg	19%
Potassium	214.73mg	16%
Total Carbs	6.31g	7%
Sugars	2.62g	36%
Dietary Fiber	1.25g	17%
Protein	4.74g	33%
Vitamin C	21.6mg	125%
Iron	0.4mg	8%
Calcium	134.2mg	47%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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