TASTEMADE + AVOCADOS FROM MEXICO

Baked Lasagna with Roasted Veggies and Avocado Bechamel

Ingredients

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
  • 1 cup cherry tomotoes
  • 1 cup button mushrooms, cleaned and 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

Directions

  • 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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