White Lasagna with Roasted Vegetables

Serves: 8 - 10

Time: 1 hr 30 minutes

Difficulty: Just Wright - medium

Healthy Level: Wright in the Middle

Listening To: Music - Arlo Parks

INGREDIENTS:

For the vegetables:

• 6 cups of chopped vegetables (I use a combination of mushrooms, golden beets, and multicolor carrots)

• Avocado Oil Spray - or other oil spray (also can use 3 - 4 tablespoons of olive oil)

• 2 tablespoons Chipotle Powder

• Salt and Pepper to taste

For the bechamel (white sauce):

• ½ cup butter

• ½ cup flour

• 4 cups milk

• ¼ teaspoon nutmeg

• Salt and Pepper to taste

Remaining ingredients:

• 1 package 9 ounces of no-boil lasagna noodles

• 1 cup grated Parmesan cheese

• 1 pound shredded mozzarella (I also use sliced mozzarella on top if available)

DIRECTIONS:

For the vegetables:

1. Preheat the oven to 425 degrees.

2. Chop the vegetables uniformly. Place the mixed vegetables on a baking sheet lined with aluminum foil. Spray vegetables until coated or drizzle with olive oil if you do not have cooking spray. Season with salt, pepper and chipotle powder. Stir on pan to ensure seasoning is distributed throughout. Roast for 20 minutes at 425 degrees, giving a quick toss/stir after, then roast for an additional 10-15 minutes until vegetables are soft.

3. While the vegetables are roasting make the bechamel.

4. In a medium-sized saucepan, melt the butter and whisk in the flour and cook for a minute or so to cook out the flour. Slowly add in the milk while still whisking.

5. Add in the nutmeg, salt and pepper while whisking. Cook for a few minutes, whisking, until the bechamel has thickened slightly. Remove from heat and set aside - being sure to stir once in a while so skin doesn’t form on top.

6. Once the vegetables are done and soft remove from the oven and reduce heat on the oven to 350 degrees.

7. Spray a 9x13 baking pan with cooking spray. Spoon some bechamel thinly on the bottom of the pan. Start with a layer of noodles, a layer of bechamel, some vegetables and then a layer of parmesan and mozzarella. Repeat layers until you have 3 layers of noodles. On top, don’t use any vegetables, just some bechamel and the remaining cheeses. Cover tightly with foil.

8. Bake for 50 minutes, remove foil and bake for an additional 5 - 10 minutes until top is slightly golden. Let sit for 15 minutes before slicing.