Vegetable Lasagna with Zucchini and Spinach

Ingredients

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• 1 onion finely diced
• 2 clove garlic minced
• 2 tbsp olive oil
• 500 g (1.1 lb) strained tomatoes (passata)
• 1 tsp dried oregano dried
• 2 zucchini about 1 lb (500 g) in total, sliced 1/4 inch (5 mm) thick
• 1 tbsp olive oil for browning the zucchini
• 300 g (10.5 oz) frozen leaf spinach thawed and squeezed dry
• black pepper to taste
• 40 g (1.4 oz) butter
• 40 g (1.4 oz) all-purpose flour
• 500 ml (2 cup) whole milk
• 1 pinch nutmeg freshly grated
• 9 no-boil lasagna noodles about 6 oz (180 g)
• 125 g (4.4 oz) fresh mozzarella torn into small pieces
• salt to taste

Method

1. Finely dice the onion and mince the garlic. Heat the oil in a pot over medium heat, cook the onion for 4 minutes until translucent, then add the garlic for 30 seconds. Stir in the strained tomatoes, oregano and half a teaspoon of salt and simmer uncovered for 10 minutes, until the sauce has thickened slightly.
2. Fry the zucchini slices in a large skillet with the olive oil over high heat in two batches, 4 to 5 minutes each, until the edges take on color and the water has evaporated. Season lightly with salt.
3. Squeeze the thawed spinach in a sieve or a clean kitchen towel until no more water runs out, then chop it roughly. Mix it with the zucchini and season with pepper.
4. For the béchamel, melt the butter over medium heat, stir in the flour and cook for 1 minute without letting it brown. Whisk in the milk in three additions, bring to a boil and simmer for 4 minutes, until the sauce coats the back of a spoon. Season with nutmeg and salt.
5. Preheat the oven to 375 °F (190 °C), regular bake (top and bottom heat, no fan). Spread one third of the tomato sauce in an 8 x 12 inch (20 x 30 cm) baking dish, lay 3 noodles on top and cover with half of the vegetables and one third of the béchamel.
6. Add 3 more noodles, the remaining vegetables, another third of the tomato sauce and a third of the béchamel. Finish with the last 3 noodles, the remaining tomato sauce and béchamel, and scatter the mozzarella on top. Every noodle must be covered with sauce.
7. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15 to 20 minutes, until the cheese is golden, the sauce bubbles at the edges and a knife slides through the noodles without resistance. Let it rest for 10 minutes, then cut into 6 pieces.

Tip: If the tomato sauce looks very thick, stir in 3 to 4 tablespoons of water: the uncooked noodles absorb liquid, and dry layers stay hard.

Tip: Strict vegetarians should check the package to see whether the mozzarella is made with microbial rather than animal rennet and whether the noodles contain egg.