Meatless White Vegetable Lasagna

• For Pasta
• 9 lasagna noodles
• For Veggie Mix
• 4 table spoons olive oil
• 1 white onion
• 1 small zucchini
• 1 small yellow squash
• 1 package frozen spinach
• 1 cup shredded carrots
• 1 small jar artichokes
• 2 table spoons minced garlic
• 24 oz. ricotta
• For Bechemal
• 5 tablespoons butter
• 4 cups milk
• 1/2 to 3/4 cups flour
• 1 cup parmesan cheese
• salt & pepper
• For Topping
• 1 cup shredded mozzerella
• 1/2 cup grated parmesan

1. boil water for noodles, add salt to water. add noodles 3 at a time. remove and drain. set aside. chop all veggies and add to skillet with olive oil, salt & pepper, minced garlic. keep on medium/high until onions are about clear. remove from heat. set aside.
2. in separate skillet, prepare bechemal.
3. melt butter over medium/low heat, add flour slowly. pour in milk and drizzle parmesan while stirring. add salt & pepper to taste.
4. pour bechemal over grilled veggies and stir in ricotta.
5. spray 9x13 baking pan with non-stick spray. add thin layer of veggie mix to pan. layer noodles, cover with veggie mix, repeat until all veggie mix used. cover the top of the lasagna with shredded mozzerella and parmesan mixture. bake @ 350 for 1 hour.

lasagna noodles, olive oil, white onion, zucchini, yellow squash, frozen spinach, carrots, artichokes, garlic, ricotta, butter, milk, flour, parmesan cheese, salt, mozzerella, parmesan

Taken from www.epicurious.com/recipes/member/views/meatless-white-vegetable-lasagna-50002706 (may not work)