ROASTED VEGETABLE LASAGNA WITH BECHAMEL SAUCE RECIPES

Steps:

• Preheat oven to 350 degrees. Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil.  Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir.  Pour in tomatoes. Use hands to squeeze/crush them. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.  In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper.  To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.  Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.  Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving. Serve with crusty French bread.

Steps:

• Preheat oven to 350 degrees. Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil.  Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir.  Pour in tomatoes. Use hands to squeeze/crush them. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.  In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper.  To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.  Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.  Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving. Serve with crusty French bread.