Creamy Vegetable Lasagna



INGREDIENTS:

2-tbsp butter

2-tbsp all-purpose flour

2-cups milk

1-tsp salt

1-tsp pepper

1-tsp nutmeg

3-cups grated Mozzarella cheese

1-lb lasagna noodles, cooked

3-tomatoes, thinly sliced

1-zucchini, thinly sliced

1-onion, thinly sliced

4-cloves garlic, chopped

1/4-cup fresh basil, chopped

1-tsp dried oregano

1-bunch spinach, stems cut off

1/4-cup grated Parmesan cheese

DIRECTIONS:

1. Preheat oven to 350*

2. Melt the butter in a saucepan over medium heat. Add the flour
and stir until you have a paste. Gradually add the milk, stirring
constantly so that no lumps form. Add salt, pepper, and nutmeg and
bring to a boil, stirring constantly until the sauce thickens
slightly. Remove from the heat. Stir in 1-cup of the Mozzarella
cheese. Pour a small amount of the sauce into a 13x9" baking dish.
Cover with a layer of the noodles, then half the tomatoes, zucchini,
and onion slices. Sprinkle with half the garlic, basil and oregano.
Place a layer of noodles over the top; spread a small amount of
sauce over noodles. Sprinkle with 1-cup of Mozzarella cheese and
top with half the spinach. Press down well. Repeat alternate layers
exactly as above, topping the final layer of spinach with noodles.
Spread with remaining sauce and sprinkle with Mozzarella cheese.
Dust the top with Parmesan cheese. Cover and bake for 45 minutes.
Remove the foil, and bake another 15 minutes. Let is sit 10 minutes
before serving



Creamy Vegetable Lasagna