Creamy Vegetable Lasagna with Zucchini & Mushrooms

Preheat the oven to 200°C (400°F). Lightly grease a rectangular baking dish and set it aside.

Prepare the béchamel sauce: melt the butter in a saucepan over medium heat. Add the flour and stir constantly for 1–2 minutes until lightly golden and fragrant.

Gradually pour in the milk, whisking continuously to prevent lumps. Cook until the sauce is smooth and slightly fluid. Season lightly with salt, then remove from heat and set aside.

Heat the olive oil in a large pan over medium heat. Sauté the sliced onions until soft and translucent.

Add the zucchini, mushrooms, and garlic. Cook for 10–12 minutes, stirring occasionally, until the vegetables release their moisture and become tender. Season with salt, black pepper, and thyme.

Spread about 2 tablespoons of béchamel sauce over the bottom of the baking dish. Arrange a layer of lasagna noodles on top.

Cover the noodles with one-third of the vegetable mixture, sprinkle with one-third of the mozzarella, then spoon béchamel sauce evenly over the layer.

Repeat the layers until all ingredients are used, finishing with béchamel sauce and a generous layer of mozzarella on top.

Cover loosely with foil and bake for 25 minutes. Remove the foil and continue baking for 10–15 minutes, until the top is golden and bubbling.

Remove from the oven and let the lasagna rest for 10 minutes before slicing and serving.