Lasagna Primavera

• 3 Tbsp. olive oil, divided
• 4 medium zucchini, thinly sliced
• 1/2 lb. mushrooms, thinly sliced
• 1 medium (1-1/4 lb.) eggplant, quartered and thinly sliced Safeway 1 ea For $1.28 thru 02/09
• 2 Tbsp. butter, or margarine
• 2 Tbsp. all purpose flour
• 2 cups milk
• 2 cups Cracker Barrel Shredded 4 Cheese Italiano Cheese, divided
• 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce, divided
• 9 oven-ready lasagna noodles

1. Heat 1 Tbsp.
2. oil in a large frypan.
3. Cook zucchini and mushrooms 5 minutes or until tender.
4. Remove from pan and set aside.
5. Add remaining oil to pan and cook eggplant 5 to 8 minutes.
6. Melt butter in a medium saucepan over medium heat.
7. Stir in flour and cook for 1 minute.
8. Whisk in milk; cook and stir until thickened and bubbly.
9. Remove from heat and stir in 1 cup cheese.
10. Heat pasta sauce to a boil.
11. Pour 1/2 cup pasta sauce into bottom of 13x9x2-inch baking pan.
12. Place 3 lasagna noodles over sauce and top with zucchini mixture and cheese sauce.
13. Add 3 noodles, eggplant and 1 cup pasta sauce.
14. Top with 3 more noodles and remaining pasta sauce.
15. Sprinkle with remaining cheese.
16. Cover with foil and bake at 350F for 20 minutes.
17. Uncover and continue baking for an additional 15 to 20 minutes, or until bubbling.
18. Let stand 10 minutes before serving.

olive oil, zucchini, mushrooms, eggplant, butter, flour, milk, cheese, pasta sauce, lasagna noodles

Taken from www.kraftrecipes.com/recipes/lasagna-primavera-88266.aspx (may not work)