Magical Vegetarian Lasagna

• 4 cloves garlic
• 3 tablespoons extra virgin olive oil for tomato sauce
• 3 cans tomato sauce
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 2 zucchini
• 1 eggplant medium
• 1 red bell pepper
• 1 tablespoon rosemary garlic, blend bread dip seasoning, for the vegetables
• 4 tablespoons extra virgin olive oil for the vegetables
• 16 ounces baby bella mushrooms fresh
• 15 ounces lasagna oven-ready Barilla
• 6 tablespoons unsalted butter
• 6 tablespoons flour
• 3 cups 2% milk
• 10 ounces mozzarella finely grated
• 5 ounces Parmesan dried
• 1/4 cup dried porcini mushrooms
• 1/2 red onion large
• salt
• 1 pinch cayenne pepper

1. In a medium saucepan, fry 4 cloves of garlic (finely chopped or pressed), and a pinck of cayenne pepper, in 3 tablespoons of extra virgin olive oils, until the garlic is lightly golden, stirring frequently.
2. Add 3 cans of tomato sauce, 1/2 teaspoon of dried oregano and 1/2 teaspoon of dried basil, cover and simmer, stirring occasionally, for at least 45 minutes.
3. Slice the zucchini and eggplant in 1/2 inch oblique slices. remove seeds from red bell pepper, and cut in 6 equal segments. Place zucchini, eggplant and bell pepper in a large bowl and toss in 4 tablespoons of extra virgin olive oil and 1 tablespoon of garlic rosemary blend bread dip seasoning, until evenly coated.
4. Warm up the grill (high heat) and grill the zucchini, eggplant and red bell pepper for about 2 minutes each side. Remove from grill, allow to cool. Chop grilled vegetables finely and set aside in large bowl.
5. Finely chop 1/2 red onion and pan-fry in extra virgin olive oil until slightly glossy and translucent. Add onion to chopped roasted vegetables.
6. In a small bowl, soak the dried porcini mushrooms in a little warm water. While they re-hydrate wash and finely chop the fresh baby bella mushrooms. Add the raw chopped baby bella mushrooms to the vegetables and mix. Once the porcini mushrooms are fully re-hydrated, chop them finely and add them, along with the soaking water, to the tomato sauce.
7. In a medium saucepan, melt 6 tablespoons of unsalted butter, add 6 tablespoons of flour, and whisk together until a roux is formed. Add 3 cups of warm 2% milk slowly, whisking vigorously so as to avoid lumps. Simmer, whisking often, until thick enough to coat a spoon. Season with a pinch of salt and some black pepper (to taste).
8. Preheat oven to 375F. In one very large (or two medium) baking dishes, start with a ladle of tomato sauce. place raw lasagna sheets and continue layering in the following order: tomato sauce, vegetable mix, white sauce, generous sprinkle of grated mozzarella and parmesan. Create 3 layers, finishing off with generous white sauce and cheese.
9. Bake uncovered at 375F for 45 minutes, until the cheese on top is beautifully golden. Let rest for 10 minutes before serving. Careful, it's hot and tasty!!!

garlic, extra virgin olive oil, tomato sauce, oregano, basil, zucchini, red bell pepper, rosemary garlic, extra virgin olive oil, barilla, unsalted butter, flour, milk, mozzarella, parmesan dried, porcini mushrooms, red onion, salt, cayenne pepper

Taken from www.yummly.com/recipe/Magical-Vegetarian-Lasagna-1172034 (may not work)