Vegetable Lasagna With A Thick Bechamel Sauce

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A great lasagna with lots of flavor.

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Steps

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Preheat oven to 375f in a medium bowl , mix cheese layer ingredients together well and set aside.

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Vegetables: in a large skillet , heat the onion and garlic over medium heat.

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Saut until the onions are translucent.

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Add the zucchini and mushrooms.

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Saute until the water has evaporated from the zucchini.

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Add sliced tomatoes , tomato paste and seasonings.

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Cook to reduce and thicken.

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Set aside.

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Bechamel: melt the butter in a medium saucepan over medium heat.

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Whisk in the flour slowly until the roux , whisk or stir for about 1-2 minutes.

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Add the milk slowly while whisking constantly to avoid lumps.

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Cook over medium heat for about 5 minutes until the bchamel comes to a medium thickness remove from heat and rest 2 minutes , stirring occasionally , to cool slightly.

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While whisking , slowly add the eggs a little at a time until incorporated well.

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Assembly: to a 9x13 pan , spread a thin layer of bechamel sauce into the bottom of the lasagna pan.

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Place a layer of cooked lasagna shee.

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Ingredients

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part-skim ricotta cheese, part-skim mozzarella cheese, parmesan cheese, black pepper, parsley, onion, garlic cloves, zucchini, mushrooms, diced tomatoes, roasted peppers, tomato paste, italian seasoning, crushed red pepper flakes, salt, butter, flour, 2% low-fat milk, eggs, lasagna noodles, fresh spinach