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Roasted Veggie Lasagna with Avocado Bechamel

Roasted Veggies:

2 carrots, peeled and sliced into 1/4 inch thick rounds

2 zucchini, sliced 1/4 inch thick

1 bell pepper, seeded and sliced

1cup cherry tomotoes

1 cup button mushrooms, cleaned dad dried

Olive oil

Salt and pepper to taste

Avocado Bechamel:

4 cloves of garlic

8 basil leaves, picked and cleaned

2 Avocados From Mexico, pit and skin removed

2 tablespoons lemon juice

Salt and peper to taste

1/3 cup olive oil

For Assembly:

9 oven ready Lasagna Sheets

1 cup shredded mozzarella

1/4 cup shredded parmesan

Parsley for garnish

Did you know?

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

Preheat oven to 450 degrees and line a baking sheet with foil.

Prepare veggies for roasting by seasoning with salt, pepper, and a drizzle of olive oil.

Roast for 15-20 minutes until caramelized, tender and tomatoes begin to burst.

Reduce oven temperature to 350 degrees.

Prepare avocado bechamel by pureeing avocado, garlic, olive oil, basil, and lemon juice until smooth. Season with salt and pepper.

To build lasagna, slather a 1/2 cup of avocado bechamel on the bottom of a 2-quart casserole dish and begin layering with 3 ovenready lasagna sheets, followed by more bechamel, a smattering of assorted roasted veggies, and 1/3 cup mozzarella cheese. Repeat, building two more layers, finishing with extra sauce and cheese.

Cover with foil and bake for about 30 minutes. Remove foil and bake for another 10-12 minutes until golden and bubbly. Cool slightly before slicing.

Top with parsley and parmesan cheese.

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