Lemon Garlic Vegetable Lasagna

LEMON GARLIC BECHAMEL
1/4 C butter
1/4 C flour
2 C cream
2 C whole milk
2/3 C grated parmesan cheese
2/3 C grated pecorino cheese
zest from 1 lemon
4 cloves finely minced garlic
salt to taste

Melt the butter in a saucepan. Whisk in the flour and cook over medium heat for a few minutes, cooking out the taste of the flour. Add in the milk and cream and stir until boiling. Let it boil for a few minutes; stirring occasionally. Add in the cheeses, lemon zest and garlic, then salt to taste; may take quite a bit. If it's too thick, add more milk.

LASAGNA
1 box whole wheat lasagna sheets

Bring large pot of water to a boil, then add plenty of salt. Add noodles and boil until a few minutes shy of what the package says. They will cook all the way through while in the oven. Remove from water and place on cookie sheet, tin foil, or wax paper to cool. Do not let touch or they will break when you are ready to use them.

VEGGIES
squash
washed baby spinach
1 zucchini
2 carrots
1 sliced onion
3 cloves garlic
any other veggies you would like

Wash each of the veggies and peel or wash. Thinly slice each of them and set aside. Saute the onion until translucent, then add the garlic. Saute for just a few minutes, but do not burn. Boil sliced squash, zucchini and carrots for a few minutes until just tender. Again, don't cook too long, they will finish cooking in the oven.

CHEESES:
shredded mozzarella
shredded parmesan
ricotta
shredded pecorino

TO ASSEMBLE:
Pre-heat oven to 375 degrees and grease baking dish. Pour enough bechemel sauce on the bottom of the pan until just covered. Layer with noodles, more sauce, veggies then cheese. Repeat, adding in the ricotta only on every other layer, until veggies and noodles are gone. Make sure you finish with the noodles, then top with sauce and cheeses. Bake for 25-30 minutes or until golden brown and bubbly.

(Can add grilled chicken)

(Linda Tippets)