Zucchini And Mushroom Lasagna

• 2 tablespoons butter or 2 tablespoons margarine
• 3 tablespoons flour
• 2 cups milk
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1 tablespoon dried oregano
• 2 tablespoons grated parmesan cheese
• salt and black pepper
• 1 (15 ounce) package lasagna noodles, cooked al dente
• 1 (15 ounce) container ricotta cheese
• 16 ounces fresh mushrooms, thinly sliced
• 3 medium zucchini, thickly sliced
• 3 large tomatoes, thinly sliced
• 1 (8 ounce) package mozzarella cheese

1. Preheat oven to 350 degrees.
2. In a medium saucepan, melt butter over medium heat; add flour and reduce heat to low, stirring to form a roux.
3. Stir in milk gradually, blending so that sauce is smooth.
4. Mix in onion powder, garlic, basil, parsley, oregano, and Parmesan cheese; stir and cook until mixture thickens; season to taste with salt and pepper, then keep warm over low heat, stirring occasionally, while you prepare lasagna.
5. 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.
6. Spread 3 lasagna noodles across bottom, making sure entire bottom is covered; spread 1/3 of ricotta over noodles.
7. Place a layer of mushrooms, tomatoes and zucchini over ricotta, and spoon 1/4 of the sauce over the vegetables.
8. Repeat the layers 2 more times, topping the last cheese/vegetable layer with noodles (there may be a few noodles left over) and the remaining sauce.
9. Cover and bake for 40 minutes; 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.
10. Allow to sit 5-10 minutes before cutting and serving.

butter, flour, milk, onion powder, garlic, basil, parsley, oregano, parmesan cheese, salt, lasagna noodles, ricotta cheese, mushrooms, zucchini, tomatoes, mozzarella cheese

Taken from www.food.com/recipe/zucchini-and-mushroom-lasagna-29285 (may not work)