Gemma's Vegetable Lasagne

A classic vegetable lasagne bursting with layers of rich tomato sauce, tender roasted vegetables, creamy béchamel, and melted cheese. Perfectly paired with a glass of medium-bodied Chianti to complement its savory flavors.

Steps

1. Preheat oven to 180°C (350°F). 2. Heat olive oil in a pan, sauté minced garlic until fragrant. 3. Add mixed vegetables, cook until tender; season with salt and pepper. 4. In a small baking dish, spread a thin layer of tomato passata. 5. Layer lasagne sheets over the sauce. 6. Add half of the cooked vegetables, spoon over half of the ricotta cheese. 7. Pour a third of the béchamel sauce over the vegetables. 8. Repeat layering lasagne sheets, vegetables, ricotta, and béchamel. 9. Top final layer with lasagne sheets, remaining tomato passata, béchamel sauce, mozzarella, and Parmesan cheese. 10. Bake for 25-30 minutes until bubbly and golden on top. 11. Let rest for 5 minutes, garnish with fresh basil before serving. 12. Enjoy with a glass of Chianti wine.

50g dried lasagne sheets 100g mixed vegetables (zucchini, bell peppers, mushrooms, spinach) 100ml tomato passata 50g ricotta cheese 30g grated mozzarella 20g grated Parmesan 100ml béchamel sauce 1 garlic clove, minced 1 tbsp olive oil Salt and pepper to taste Fresh basil leaves for garnish