I always love a good lasagna recipe.  This one is a delicious vegetarian version.  It is loaded with tons of fresh veggies roasted til they caramelize producing such a vibrant taste.  The roasted veggies paired with the creamy Bechemel and cheese give this lasagna incredible flavor.  This is a great dish to make ahead,  you can freeze or store in your fridge a day before you cook it.  We served ours with a salad and crusty bread and it was a homerun dinner.

Enjoy!

|| R O A S T E D  V E G G I E  L A S A G N A ||

adapted via The Italian Dish

Ingredients:

 for the bechamel:

• 1/2 cup butter (1 stick)
• 1/2 cup flour
• 4 cups milk
• some grated nutmeg
• 1/2 tsp ground white pepper
• 1 chicken bouillion cube (amount that you would dissolve in 1 cup water)
• Vegetables to roast : I used two small zucchinis, two small squash, 1 small head of broccoli, shredded carrots, diced onion, 3 garlic cloves minced
• Shredded fresh spinach about 2 cups
• Lasagna noodles for one 13×9 inch baking pan
• 1 cup grated Parmesan cheese
• 1.5 cups shredded mozzarella cheese

For the bechamel:
In
a medium sized saucepan, melt the butter. Whisk in the flour and cook
for just a minute or so. Slowly add the milk and keep whisking. Add the
nutmeg, white pepper and bouillion cube and whisk. Cook for a few
minutes, whisking, until the bechamel has thickened slightly. Set aside
to cool. Stir it once in a while so a skin doesn’t form.

For the vegetables:
Chop
vegetables uniformly. Mince garlic. Combine the mixed vegetables
on a large baking sheet pan. Drizzle with olive oil, salt and pepper. Roast
for about 30-40 minutes at 400 degrees. Stir them about halfway thru.  I like my veggies slightly carmelized if you don’t just roast for a shorter amount of time.  Set
aside to cool slightly.

Cook lasagna noodles for 5 minutes, until soft. Shock in a bowl of ice water, lay on towels to dry.

Spray a 13×9 baking pan with a little cooking spray. Spoon some
bechamel thinly on the bottom of the pan. Start with a layer of noodles,
a layer of bechamel, some vegetables, shredded spinach, and then a layer of a little
parmesan and mozzarella. Repeat layers until you have 3 layers of
noodles. On top of the last layer, don’t use any vegetables, just some
bechamel and the remaining cheeses. Cover tightly with foil.
 Bake for 50 minutes in a 350 degree oven. Remove foil. Bake for a little
longer until top is slightly golden. Let sit for about 15 minutes before
slicing.