Cheesefare Recipe: Vegetable Lasagne

Vegetable Lasagne
12 lasagna noodles
2 tablespoons olive oil
2 heads fresh broccoli, chopped
2 carrots, thinly sliced
1 large onion, chopped
2 small yellow zucchini, sliced (green zucchini will do, but a yellow squash is prettier)
1 diced red bell or Italian pepper
2 cloves garlic, minced
3 c. milk
1 stick butter
1/2 c. white flour
Salt and pepper to taste
pinch nutmeg
3/4 cup Parmesan cheese
1 package frozen spinach, thawed and drained
32 ounces ricotta cheese
2 1/2 cups shredded mozzarella cheese

DIRECTIONS:
Preheat oven to 350 degrees F. Grease a 9 x 13 inch casserole dish.
Bring a large pot of lightly salted water to a boil. Add lasagne noodles and cook for 8 to 10 minutes. Drain.
Heat oil in a large sauté pan over medium heat. Add onions and cook for two minutes. Add broccoli, carrots, pepper, zucchini and garlic. Saute 5 minutes; set aside.

In one sauce pan heat milk until hot but not boiling. In another pan melt butter. Whisk in flour, cook 3 to 4 minutes, stirring constantly. Add milk gradually. Stir until sauce thickens. Stir in 1/2 cup parmesan cheese, salt and pepper, and nutmeg; remove from heat; set aside.

In a small bowl combine spinach and ricotta cheese; stir well.

Spread about 1/2 cup of sauce in the bottom of the prepared pan. Alternate layers of 4 noodles, about half the ricotta-spinach mixture, half the vegetables, and one cup mozzarella cheese, and 1/2 cup sauce, ending with noodles. Top with reserved sauce, 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese.
Bake in preheated oven for 35 minutes, or until bubbling and lightly browned on top. Cool for 5 to 10 minutes before serving.