Vegetable Lasagna

What you will need:

1 box Dried Lasagna Noodles Cooked **
4-6 Cups Milk
1 Cup Flour
1 cup Butter
1 can Artichoke Hearts drained and chopped
1 bag frozen Spinach defrosted and squeezed dry
1 bag Broccoli Crowns defrosted and coarsely chopped
1 can Roasted Red Peppers drained
2 cloves Garlic Minced
1 Onion diced small
2 tablespoons Olive oil
1 lb shredded Mozzerella
2 Cups Parmesean
Fresh basil (optional)

We made this for Freddie's first birthday. Instead of Ricotta I use a Milk, flour and Butter mixture called a Bechamel sauce. I think it makes the most spectacular Lasagna.

Sautee onion and garlic on medium heat in olive oil. When onion is translucent add spinach and chop well until it forms very small separated pieces.

In a pot melt 1/2 cup of butter over medium heat. Add 1/2 cup of flour and mix well with a whisk. Add milk 1/4 cup at a time and whisk until you have a creamy consistancy. Repeat with remaining butter and flour if needed. In a lasagna pan start by layering bechamel sauce, one of your vegetables, pasta and cheeses. (Reserve some cheese for later.) Continue until you run out of noodles or height in the pan. The top layer should be Bechamel sauce. Bake covered at 350 for 40 minutes. Top with remaining cheese and bake uncovered until top is bubbly and browning. Allow to sit 10 minutes and serve. You can top this with fresh basil if you please.

** note I do not recommend the no cook pasta since it does not give the consistency that I look for in my lasagna.

For fun try layering this with the meat lasagna.