Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons Olive Oil
  • 3 Bell Peppers (, diced (2-3 cups))
  • 2 Medium Onions (, minced (2 cups))
  • 2 Large Celery Stalks (, finely diced (1 cup))
  • 2 Zucchinis (, diced (6 cups))
  • 3 tablespoons Double Concentrated Tomato Puree
  • 1 can Plum Tomatoes ((14-ounces/400 milliliters))
  • 1 teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 1 tablespoon Dried Basil
  • 1 tablespoon Dried Oregano
  • 1 ounce Butter (, see note 2)
  • 1/3 cup All-Purpose Flour (, see note 3)
  • 1.5 cups Milk
  • ½ cups Half and Half (, see note 4)
  • Pinch of Black Pepper
  • Pinch of Salt
  • Cheese ( of your choice, see note 5)
  • 10 Lasagna Sheets (, see note 6)

Instruction

  • In a large pot (at least 5-quart/5 liters), heat the oil and add in chopped peppers, onions, celery and zucchini. Sauté for 10 minutes, stirring from time to time.
  • Preheat the oven to 400° Fahrenheit/200° Celsius (this would also be time for pre-soaking lasagna sheets, if using such).
  • Make white sauce by melting butter in a small sauce pan. Stir in flour and pour in milk and half and half while stirring constantly. Bring to a boil. Reduce and simmer until the sauce thickens. Turn off the heat and set aside.
  • When the veggies are ready, add tomato puree, plum tomatoes (crushed with a wooden spoon), salt, pepper, basil and oregano to the pot. Mix until well combined. Cook for a further 5 minutes. When ready turn off.
  • Get an oven proof dish (see note 9) and cover the bottom with lasagna sheets. Spread a good layer of white sauce over and top this with 1/3 of the veggies mixture. Repeat the process 2 more times. Cover the last layer of veggies with a layer of lasagna sheets and top with cheese.
  • Bake in a preheated oven at 400° Fahrenheit/200° Celsius for 30 minutes or until the sheets are soft, veggies cooked, and cheese turns nice golden brown.
  • When ready, take the lasagna out from the oven and let it sit for 10-15 minutes before serving.
  • Enjoy!