Vegetable Lasagna

Ingredients:
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5 Lasagna Noodles
1 handful Spinach
1 cup sliced mushroom
Tomato sauce( i use Ragu 7 herbs )
white sauce(recipe below)
Roughly 2 cups grated Mozzarella cheese
2 tbsp chopped fresh parsley
1 tsp italian seasonng
1 tbsp chopped garlic
1/4 cup onion
1 Loaf pan

Method:
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Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.

For the White Sauce or Bechamel:
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Ingredients:
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2 tbsp butter
2 tbsp all-purpose flour
3 cups milk Heated
1 tsp salt
1/4 tsp black pepper
1/4 tsp grated nutmeg
1 bay leaf
1/4 cup Parmesan cheese

Directions:
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In a saucepan over medium heat, melt the butter.
Stir in the flour and cook, stirring, until blended, 1 minute.Add the bay leaf.
Gradually add the Heated milk, whisking constantly.
Reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened, 4 to 5 minutes. Season with salt,white pepper and Nutmeg.Discard the bay leaf and add parmesan cheese.Keep aside

Saute Vegetables:
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Heat a pan,Add EVOO,when hot add chopped garlic,onion,Mushroom and spinach.Saute for 2 mins.Add chopped parsley and italian seasoning.season with salt and pepper.Keep aside.

Lasgna Assembly:
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I use a loaf pan for making this recipe.Serves 2
Pour a thin layer of tomato mixture into the loaf pan.

Top with a layer of lasagna noodles placed side-by-side. Add a layer of sauted vegetables; sprinkle some of the mozzarella cheese over the vegetables.Top with a layer white sauce.

Add another layer of lasagna, more tomato sauce, another layer of Vegetables, mozzarella cheese, and white sauce; Continue building the lasagna, alternating layers of noodle, red sauce,Vegetables,cheese,white sauce until all the noodles are covered. End the lasagna on a layer of red sauce and top it off with the grated Parmigiano-Reggiano.

Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and bake another 15 minutes until the noodles are tender and the cheese is melted and golden brown.

Remove the pan from the oven and let cool for 15-20 minutes to let the lasagna set. Cut with serated knife.Serve.