Delicious Vegetable and Tuna Lasagna Recipe

Instructions

1. Preheat oven to 180 degrees Celsius (350 Fahrenheit).
2. Heat olive oil in a pan over medium heat.
3. Add diced onion and minced garlic clove to the pan and cook until softened, about 3 minutes.
4. Add diced zucchini and red bell pepper to the pan and cook for 5 minutes until tender.
5. Add tomato sauce, dried oregano, salt, and ground black pepper to the vegetables. Stir and simmer for 5 minutes.
6. In a separate saucepan, melt unsalted butter over medium heat.
7. Whisk in all purpose flour and cook for 1 minute to make a roux.
8. Slowly add whole milk while whisking continuously to avoid lumps.
9. Cook the sauce until it thickens, about 3 minutes, then remove from heat.
10. Drain canned tuna and flake it with a fork.
11. In a baking dish, spread a thin layer of vegetable tomato sauce mixture.
12. Place one cooked lasagna sheet on top.
13. Add half of the vegetable and tuna mixture evenly over the sheet.
14. For half of the white sauce (bechamel) over the mixture.
15. Sprinkle some grated mozzarella cheese.
16. Repeat layering with one lasagna sheet, remaining vegetable and tuna mixture, white sauce, and mozzarella cheese.
17. Top with the last lasagna sheet, remaining white sauce, grated mozzarella, and grated parmesan cheese.
18. Bake in the preheated oven for 25-30 minutes until golden and bubbly.
19. Let the lasagna rest for 10 minutes before serving.