Zucchini And Mushroom Lasagna

Nutrition

Ingredients

Directions

1. 1

   Preheat oven to 350 degrees

2. 2

   In a medium saucepan , melt butter over medium heat

3. 3

   Add flour and reduce heat to low , stirring to form a roux

4. 4

   Stir in milk gradually , blending so that sauce is smooth

5. 5

   Mix in onion powder , garlic , basil , parsley , oregano , and parmesan cheese

6. 6

   Stir and cook until mixture thickens

7. 7

   Season to taste with salt and pepper , then keep warm over low heat , stirring occasionally , while you prepare lasagna

8. 8

   In lasagna pan or 13 x 9 inch baking pan , spray with non-stick cooking spray or wipe with a little oil and a paper towel

9. 9

   Spread 3 lasagna noodles across bottom , making sure entire bottom is covered

10. 10

    Spread 1 / 3 of ricotta over noodles

11. 11

    Place a layer of mushrooms , tomatoes and zucchini over ricotta , and spoon 1 / 4 of the sauce over the vegetables

12. 12

    Repeat the layers 2 more times , topping the last cheese / vegetable layer with noodles and the remaining sauce

13. 13

    Cover and bake for 40 minutes

14. 14

    Uncover , sprinkle the top with mozzarella cheese and bake 10-12 minutes more , or until cheese is just starting to turn golden and lasagna is bubbly

15. 15

    Allow to sit 5-10 minutes before cutting and serving