Mediterranean Veggie Lasagna

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Vegetable lasagana with a mediterranean flair to it. Inspired by barb gertz's veggie lasagna with bechemel. (check it out, it is awesome)

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Steps

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Preheat oven to 375 degrees f.

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Heat oil in a large pot over medium-high heat.

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Add red onion , green onion , garlic and celery.

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Saute until onion is translucent and celery starts to soften.

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Add other veggies , one by one , stirring before adding the next.

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Cover and cook 5 minutes , stirring once.

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Uncover and cook til vegetables are tender , stirring often , about 10 minutes longer.

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Season with salt and pepper.

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Melt butter in large sauce pan over medium heat.

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Whisk in flour.

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Whisk 2 minutes.

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Gradually whisk in milk.

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Cook until mixture comes to a boil , whisking often.

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Remove from heat and season with salt and pepper.

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Spoon 1 cup of sauce over bottom of your lasagna pan.

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Arrange 5 lasagna noodles atop sauce , overlapping slightly.

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Spoon half of vegetables over noodles.

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Spoon 1 1 / 2 cups sauce over veggies.

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Sprinkle 1 / 3 of your cheese over sauce.

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Repeat each layer once.

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Top with the last 5 lasagna noodles.

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Spoon remaining sauce over noodles.

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Top with remaining ch.

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Ingredients

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olive oil, frozen artichoke hearts, black olives, red onion, celery, green onions, zucchini, roasted red pepper, frozen spinach, garlic, asparagus, sun-dried tomatoes packed in oil, sweet basil, lasagna noodles, asiago cheese, butter, flour, milk