• Sauté the onion until golden.
• Add the crushed tomatoes and cook for another 5-10 minutes to allow the flavors to blend. Season with salt and pepper to taste.
• In a large skillet, melt the butter over medium heat.
• Add the flour and mix well for a couple of minutes until it cooks slightly.
• Add the milk little by little, stirring constantly with a whisk to prevent lumps.
• Cook for about 5-7 minutes until the sauce thickens. Add salt and a pinch of nutmeg.
• Preheat the oven to 180°C.
• In an ovenproof dish, place a layer of precooked lasagna on the bottom.
• Spread a layer of the vegetable mixture (tomato, onion, carrot, zucchini, eggplant) over the pasta layer, then add some sautéed spinach.
• Cover with a layer of béchamel and repeat the process (pasta, vegetables, spinach, béchamel) until the ingredients are used up.
  Finish with a layer of béchamel and sprinkle the grated cheese on top.
• Bake the lasagna for 25-30 minutes, or until the top is golden brown and bubbling.
• Let the lasagna rest for 5-10 minutes before slicing and serving.
• Add an extra touch of tomato and basil EVOO if desired.

And that’s it! You have a vegetable lasagna with a flavorful touch of tomato and basil EVOO. I hope you like it!