Spicy Calabrian Penne

Instructions

1. Preheat the oven to 180 degrees Celsius.
2. In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant.
3. Add zucchini, eggplant, and red bell pepper to the skillet. Cook until tender, about 8 minutes.
4. Add spinach to the skillet and cook until wilted. Season with salt and black pepper. Set aside.
5. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
6. Gradually whisk in whole milk, stirring constantly until the sauce thickens.
7. Add ground nutmeg and pistachios to the béchamel sauce. Blend until smooth using an immersion blender.
8. In a baking dish, spread a layer of pistachio béchamel sauce, followed by lasagna noodles.
9. Layer with half of the vegetable mixture, ricotta cheese, and mozzarella cheese.
10. Repeat layers, ending with a layer of noodles and béchamel sauce on top.
11. Sprinkle grated parmesan cheese over the top layer.
12. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until golden brown.
13. Let the lasagna rest for 10 minutes before serving.