Herringbone Vegetable Lasagna

• 3 zucchini large
• 2 tablespoons olive oil
• 2 eggplant small, diced
• 8 ounces mushrooms diced
• 1 onion diced
• 2 carrots diced
• 2 cloves minced garlic
• 28 ounces crushed tomatoes 1 can
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon sugar
• 2 sprigs fresh basil
• salt to taste
• 2 1/2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups milk
• 1/2 teaspoon salt
• 8 ounces grated Parmesan cheese
• nutmeg freshly ground

1. Start off by making the zucchini lasagna noodles. Attach the KitchenAid(R) Vegetable Sheet Cutter Attachment to the power hub of the Artisan(R) Mini Stand Mixer. Trim the ends of of your zucchini with your KitchenAid(R) Chef Knife and cut into even 4" sections.
2. Take a zucchini section and push the food holder into one end. Push the Zucchini/Cucumber Adaptor into the other end, ensuring that the pieces are centered and the red arrows line up.
3. Place the food holder end onto the Vegetable Sheet Cutter Attachment and insert the skewer through the entire zucchini. Position the thin blade, with the blade cover resting on top of the zucchini. Turn the Stand Mixer to Speed 2 and slowly release the blade using the release lever.
4. When the zucchini is sheeted, trim off the skin and seed ends. Cut the zucchini sheets into pieces that fit the size of your lasagna pan, about 10-12 inches. Repeat with the remaining zucchini.
5. Optional: On a baking sheet, lay out the zucchini and lightly salt to help remove excess water. Lightly dry with a paper towel after the salt draws out the water.
6. While the lasagna sheets are resting, preheat the oven to 375u0b0F and make the sauce and bechamel.
7. To make the marinara sauce, heat up the oil in a large skillet or pot over medium high heat. When hot, add all of the vegetables and cook, stirring occasionally, until soft and but not brown, 8-10 minutes. Stir in the crushed tomatoes, oregano, crushed red pepper flakes, and sugar. Add the basil and simmer, on low, for 20 minutes. Taste and season with salt.
8. While the sauce is simmering, make the bechamel. In a medium saucepan, melt the butter over medium heat. Add in the flour and stir until smooth. Cook, stirring, until light golden brown, 6-7 minutes. Add the milk, 1 cup at a time, whisking continuously until smooth. Bring to a gentle simmer while stirring, about 8-10 minutes. The sauce will thicken up. Season with salt and nutmeg. Set aside.
9. Once the sauce and bechamel are made, it's time to assemble the lasagna. In a pan, layer in the following order: sauce, grated parmesan, zucchini noodles, bechamel. Repeat until all the zucchini and sauces are used up. End on a layer of zucchini topped with bechamel and parmesan.

zucchini, olive oil, eggplant small, mushrooms, onion, carrots, garlic, tomatoes, oregano, red pepper, sugar, basil, salt, butter, flour, milk, salt, parmesan cheese, nutmeg freshly

Taken from www.yummly.com/recipe/Herringbone-Vegetable-Lasagna-2257812 (may not work)