Roasted Zucchini Pesto Lasagna

This lasagna is just so good! With zucchini that’s roasted with plenty of garlic and olive oil, pesto in every layer to add a ton of brightness, and a simple sauce with cream cheese, all of it topped with feta for the perfect salty bite. It’s rich but not overly so and just proves that simple flavours are always the best.

• 3 medium zucchini (yellow, green, or a mix; approx 600 gms)
• 1/4 cup extra virgin olive oil (60 ml)
• 1 small head of garlic, minced (8 to 10 cloves)
• 1/2 tsp chilli flakes, optional
• Salt and pepper as needed

• 8 to 10 lasagna sheets
• 1/4 cup butter (55 gms; salted or unsalted)
• 1/4 cup all-purpose flour (30 gms)
• 1 and 3/4th cups whole milk (430 ml), at room temperature
• 1 tsp mixed herb seasoning/Italian seasoning
• 1/2 tsp chilli flakes, optional
• 1/3 cup cream cheese, at room temperature (75 gms)
• Salt and pepper as needed
• 1/2 cup basil pesto (see notes)
• 100 gms feta cheese