Bess’ Veggie Lasagna

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a large pan over medium heat, sauté the garlic in butter for 1 min then add the leeks; saute for 2-3 mins then add the zucchini and oregano and sauté for 2-3 more mins

Step 2

2. Add the chopped spinach, chopped broccoli, salt, pepper and sauté until veggies are tender

Step 3

3. In a pot over medium heat, melt the butter and then add the flour; cook the flour whisking constantly for 1 minute and then start gradually pouring in the milk 1/2 cup at a time, whisking so that the milk gets fulles it incorporated before adding more

Step 4

4. Once all of the milk is added, turn heat up to medium/high and continue whisking until the white sauce starts to bubble and has thickened slightly, then add the kosher salt, pepper, nutmeg, cayenne, and parmesan;

Step 5

5. Turn off the heat

Step 6

6. In a 9"×13" dish, spread a thin layer of the white sauce topped with a lasanga sheet; cover the first lasagne sheet with half the veggie mixture, and top with parmesan cheese and white sauce, covering veggies evenly with 1/3 of the total saucepan of white sauce

Step 7

7. Add another layer of lasagne sheet, cover with the other half of the veggie mixture along with parmesan cheese and 1/3 of the white sauce, spreading evenly

Step 8

8. Add one more layer of pasta; top with remaining one third of white sauce, parmesan and mozzarella.

Step 9

9. Cover with foil and bake for 50 minutes at 185°C (or according to your lasange sheet package directions), then uncover and bake for 15 more minutes until golden brown and bubbly

Step 10

10. Remove from oven and let it set for 20-30 minutes then top with chopped or whole fresh basil leaves