A delightful twist on the classic vegetarian lasagna, featuring layers of eggplant, zucchini, and a creamy cheese sauce.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and optimal texture.
Slice the eggplant and zucchini into 1/4-inch thick slices. Arrange them on a baking sheet, spray lightly with cooking spray, and roast in the oven for 15 minutes until softened and slightly browned.
Roasting enhances the natural sweetness of the vegetables.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 2 minutes. Gradually whisk in the milk and cook until the sauce thickens. Stir in the grated pecorino romano cheese until smooth.
Whisk continuously to avoid lumps in the sauce.
In a lasagna pan, spread a layer of pesto sauce, followed by a layer of lasagna sheets. Add a layer of roasted vegetables and a layer of mozzarella cheese. Repeat the layers, finishing with a layer of cheese sauce on top.
Ensure even layers for consistent flavor in every bite.
Bake the lasagna in the preheated oven for 30 minutes until bubbly and golden on top.
Let the lasagna rest for 10 minutes before serving to set the layers.
Serve the lasagna warm, garnished with fresh basil leaves if desired.
Pair with a side salad for a complete meal.
