A delicious and creamy vegetable lasagna, perfect for a hearty and satisfying meal.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and proper roasting of the vegetables.
Toss the zucchini, red bell peppers, and mushrooms with olive oil and spread them evenly on a baking sheet.
Cut the vegetables into uniform sizes for even roasting.
Roast the vegetables in the oven for 30 minutes, stirring halfway through.
Stirring ensures the vegetables roast evenly and don't stick to the pan.
Heat olive oil in a saucepan over medium heat. Add shallots and sauté until softened.
Sautéing the shallots enhances their sweetness and flavor.
Add garlic and dried basil to the saucepan, cooking for another 2 minutes.
Stir constantly to prevent the garlic from burning.
Stir in the flour and cook for 1 minute to form a roux.
Cooking the flour removes its raw taste and helps thicken the sauce.
Gradually whisk in the milk, bringing the mixture to a simmer.
Whisking prevents lumps and ensures a smooth sauce.
Stir in the gouda and asiago cheeses until melted and smooth.
Add the cheese gradually to avoid clumping.
In a mixing bowl, combine the spinach, artichoke hearts, sun-dried tomatoes, cottage cheese, egg, black pepper, and half of the mozzarella.
Mix thoroughly to ensure even distribution of ingredients.
Spread a thin layer of sauce on the bottom of a 13x9 baking dish.
This prevents the noodles from sticking to the dish.
Layer noodles, roasted vegetables, filling, and sauce, repeating until all ingredients are used, ending with sauce and mozzarella on top.
Press down gently after each layer to compact the lasagna.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes.
Removing the foil allows the top to brown and become bubbly.
Let the lasagna rest for 10 minutes before serving.
Resting helps the layers set, making it easier to slice and serve.
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