preparation method:
**1. Prepare the vegetables**
1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Sauté onions until translucent (3–4 min).
3. Add garlic, zucchini, and bell pepper. Cook for another 3–4 minutes until slightly tender.
4. Stir in spinach, oregano, basil, salt, and pepper. Remove from heat.
**2. Make the cheese sauce**
1. In a small saucepan, melt butter over medium heat.
2. Whisk in flour and cook 1–2 minutes until golden and bubbly.
3. Slowly add milk while whisking to avoid lumps. Cook until thickened (3–5 minutes).
4. Stir in nutmeg, salt, pepper, and half of the mozzarella. Remove from heat.
**3. Assemble the lasagna**
1. Lightly grease a 9×13-inch baking dish.
2. Spread a thin layer of cheese sauce on the bottom.
3. Place a layer of lasagna noodles.
4. Add a layer of sautéed vegetables.
5. Add a layer of sweet potato slices on top of the vegetables.
6. Spoon more cheese sauce over the top.
7. Repeat layers (noodles → veggies → sweet potato → sauce) until ingredients are used, finishing with sauce on top. Sprinkle remaining mozzarella and Parmesan.
**4. Bake**
1. Cover the dish with foil and bake for 35 minutes.
2. Remove foil and bake for an additional 15–20 minutes until the top is golden and bubbly.
3. Let lasagna rest 10 minutes before slicing to hold its shape.
**Tips**
* Thinly slicing sweet potatoes helps them cook through in the oven.
* You can add mushrooms, eggplant, or roasted carrots for extra flavor.
* For a vegan version: substitute butter and milk with plant-based options, and use vegan cheese or cashew cream.
ADVERTISEMENT
