Vegetable Lasagna

Based on Elizabeth's Recipe


INGREDIENTS:
6-9 whole wheat lasagna noodles (I never use a whole box)
1 large can of San Marzano tomatoes
1 medium onion, diced
1 small eggplant, diced
1 yellow squash or zucchini, diced
1 bell pepper, diced
8-10 baby carrots, diced
2 cloves garlic, minced
Olive Oil
1 tsp dried thyme
1 tsp red pepper flakes
Salt/Pepper
2 cups of shredded mozzarella cheese
3-5 slices of mozzarella cheese
3 TBL butter
2 TBL flour
2 cups milk
1 tsp salt
1/4 tsp nutmeg
1/4 cup fresh shaved parmesan cheese

DIRECTIONS:
Boil water for lasagna noodles and cook as according to box directions (I can't find oven ready whole wheat lasagna noodles- but if you use regular they might not need to be cooked before hand). Preheat oven to 350.
Prepare the Veggie Sauce: Add in all your diced veggies into a large saute pan with enough olive oil to coat. Be sure not to skimp on the olive oil, or the veggies will burn. Saute over medium heat until they start to soften. Add in garlic and saute for another 2 minutes. Then add in the can of tomatoes- crushing them up either in your hands or in the pan as they cook. Add in red pepper flakes, thyme and salt and pepper. Allow to simmer while you  make the next sauce (about 10 minutes).
Prepare Bechamel Sauce: In a small pot, heat the butter over med-low heat until melted. Add flour and wisk until smooth. Over medium heat, cook until the mixture turns a light, golden sand color- about 6-7 minutes. Meanwhile, heat the milk in the microwave (or separate pan) until just about to boil. Add the hot milk to the butter mixture slowly and whisk continuously until very smooth. Bring to a boil and cook about 10 minutes, stirring constantly. Remove from heat and season with salt, nutmeg and whisk in the parmesan cheese and 2-4 TBL of the shredded mozzarella.
Assemble: Spray a casserole pan with cooking spray and spread a small spoonful of your tomato veggie sauce on the bottom. Place 2-3 lasagna noodles ontop. Layer veggie tomato sauce, bechamel, slices of mozzarella cheese and noodles until the pan is full. Top with the rest of the mozzarella cheese.
Cover with foil and bake for 30 minutes.


I found this recipe off my friend's cooking blog and tweaked it for our families' taste and my cooking style. It was really yummy and I loved getting all the veggies into my kids' bellies- but of course my meat loving husband asked where the meat was... I'm sure you could add sausage into the veggie mixture, and I might do that next time to appease him! I served with an italian salad and italian bread. Thanks Elizabeth for the recipe!! :)