Veggie Lasagna with Cream Sauce

This turned out MUCH better than previous veggie lasagnas!!

Ingredients:

1/4 cup melted butter
1/3 cup flour
3 cups milk
12 lasagna noodles
2 cups mozzarella cheese
1, 10 ounce package frozen spinach, thawed
16 oz ricotta
2 eggs
1/4 cup grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 - 2 tablespoons light Olive oil
8 ounces sliced or chopped mushrooms
2 cups grated carrots
1/2 cup chopped onions
1 cup finely chopped bell peppers
2 cups broccoli florets


Technique:
Preheat oven at 350.

For the white sauce:
Use a 1 quart saucepan to melt the butter with a low heat.
Stir in the flour and salt.
Cook over a low heat, stirring constantly, until bubbly.
Remove from heat and stir in the milk.
Heat to boiling. Boil and stir 1 minute, stirring constantly.
Cover and keep warm.

For the filling:
Combine spinach, cottage cheese, eggs, Parmesan cheese,
basil, oregano, garlic powder and pepper together in a bowl
and set aside.

For the vegetables:
Cook the mushrooms, carrots, onions, bell peppers, and broccoli in a
frying pan with a little Olive oil until soft and tender. Set aside.

To assemble lasagna:
Place 4 noodles in the bottom of the pan.
Top with half of the cheese filling, 1 cup of the Mozzarella
cheese and then 4 more noodles.
Spread cooked vegetables on top of the noodles.
Then pour and spread half of the white sauce over top of the
vegetables. Place the remaining noodles over that.
Then spread the remaining cheese mixture on top of the noodles.
Sprinkle with the other 1 cup Mozzarella cheese.
Bake for 45 minutes.
Let stand 10 minutes before cutting to set.
Buon appetito!


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