Vegetarian lasagna

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until they become translucent.
Add the diced bell pepper and mushrooms to the skillet and cook for about 5 minutes until they start to soften.
Stir in the canned diced tomatoes and tomato sauce, along with the dried oregano and basil. Season with salt and pepper. Simmer for about 10 minutes, allowing the sauce to thicken.
Add the chopped spinach to the skillet and cook until it wilts. Remove the skillet from heat and set the filling aside.

In a separate saucepan, melt the butter over low-medium heat. Add the flour and whisk continuously until it forms a smooth paste (roux).
Gradually add the milk, whisking constantly to avoid lumps. Continue cooking and stirring until the sauce thickens.
Season the bechamel sauce with salt and a pinch of nutmeg. Remove from heat and set aside.

Preheat your oven to 180°C (350°F).
Cook the lasagna noodles according to the package instructions until they are al dente. Drain and set them aside.
In a mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, and the egg. Mix until well combined.

Begin by spreading a thin layer of the tomato and vegetable filling at the bottom of a large baking dish.
Place a layer of cooked lasagna noodles on top.
Spread half of the cheese mixture over the noodles.
Add another layer of noodles, followed by the remaining tomato and vegetable filling.
Add a final layer of noodles and top with the bechamel sauce.
Sprinkle some additional Parmesan cheese on top for a golden crust.

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the lasagna is bubbly and the top is golden brown.

Let the lasagna cool for a few minutes before slicing and serving. Enjoy your delicious vegetarian lasagna!
This recipe serves approximately 6-8 people, depending on portion sizes. Adjust quantities as needed for your group.