Vegetable Lasagna With White Sauce

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I am posting this recipe, by request. it is a very nice non-tomato sauce vegetarian lasagna. not gluten-free!!

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Steps

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Dice zucchini.

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Coarsely chop broccoli and spinach.

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In a nonstick 12 -inch skillet over medium heat , melt butter , cook zucchini , broccoli , oregano , and 1 / 4 teaspoon of salt , stirring frequently , until vegetables are tender-crisp , about 5 minutes.

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Add spinach and toss until wilted.

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Remove skillet from heat.

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In medium bowl , with fork , mix ricotta and eggs.

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Set aside.

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Prepare lasagna noodles as label directs.

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Drain.

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Meanwhile , preheat oven to 350 degrees f.

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In 2-quart saucepan over medium heat , melt 3 tablespoons margarine.

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Stir in flour and 1 / 4 teaspoon salt until smooth.

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Gradually stir in milk.

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Cook , stirring constantly until sauce comes to a boil and thickens.

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Remove saucepan from heat.

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Stir in parmesan cheese.

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In13-by-9-inch glass baking dish , layer half of the prepared lasagna noodles , half of the ricotta mixture , half of the vegetable mixture , and half of the mozzarella.

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Top with half of the sauce , then with the remaining noodles , ricotta , a.

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Ingredients

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zucchini, broccoli, spinach leaves, butter, dried oregano leaves, salt, ricotta cheese, eggs, lasagna noodles, flour, milk, parmesan cheese, mozzarella cheese