Vegetable Bechamel Lasagne

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From good food magazine march 1988. this is a fancy, jazzed-up lasagne, perfect for a holiday, dinner party or guests. serve with some nice crusty italian bread and recipe #293605, and a nice chianti!!

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Steps

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Make chunky tomato sauce: heat 2 t.

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Olive oil in medium skillet over medium heat.

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Add 1 / 4 cup finely chopped onion and cook until softened , about 10 minutes.

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Stir in garlic and cook 1 minute.

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Add tomatoes with liquid.

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Heat to boiling.

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Reduce heat and simmer , stirring occasionally , until slightly thickened , about 15 minutes.

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Stir in parsley , salt , and pepper.

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Make bechamel sauce: melt butter in medium saucepan over low heat.

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Stir in flour and cook , stirring frequently , 3 minutes.

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Gradually whisk in milk , then cook , stirring constantly , until sauce thickens and boils.

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Season sauce lightly with salt.

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Stir 1 / 4 cup parmesan cheese into bechamel.

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Stir ricotta , 1 / 4 cup parmesan , the eggs , parsley , cloves , and pinch pepper together in mixing bowl.

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Chop broccoli florets and stems and the bell peppers.

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Thinly slice carrots and zucchini.

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Add spinach to broccoli in mixing bowl.

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Combine bell peppers , carrots and zucchini in second bowl.

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Heat oil in large s.

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Ingredients

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olive oil, onion, garlic clove, italian plum tomatoes, fresh parsley, salt, fresh ground pepper, unsalted butter, all-purpose flour, low-fat milk, parmesan cheese, part-skim ricotta cheese, eggs, ground cloves, broccoli, bell pepper, carrots, zucchini, fresh spinach, garlic, lasagna noodles, mozzarella cheese