Instructions

Prepare the Vegetables:
1. Wash and slice the zucchini, eggplants, and bell peppers thinly.
2. Heat a pan with a drizzle of Organic Extra Virgin Olive Oil. Add the sliced vegetables with a pinch of salt and pepper. Cook until tender.
3. Add the fresh spinach and cook for another 2-3 minutes until wilted.

Prepare the Ricotta Mixture:
4. In a bowl, mix the ricotta with half of the Parmesan cheese, a pinch of salt, pepper, and nutmeg.

Prepare the Breadsticks:
5. Crush the Rosemary sticks into fine crumbs.

Assemble the Lasagna:
6. Preheat the oven to 180°C (350°F).
7. Spread a thin layer of béchamel sauce in a baking dish.
8. Cover with a layer of lasagna sheets.
9. Add a layer of cooked vegetables, a layer of ricotta mixture, and some béchamel sauce.
10. Repeat the layers until all ingredients are used, ending with a layer of lasagna sheets and béchamel sauce.

Add the Crust:
11. Sprinkle the top of the lasagna with the Rosemary Sticks crumbs and the remaining Parmesan cheese.

Bake:
12. Bake in the oven for about 30-35 minutes, or until the top is golden and crispy.

Serve:
13. Let the lasagna rest for a few minutes before cutting and serving.

— Preparation Time: 25 minutes
— Cooking Time: 30-35 minutes