Roasted Vegetable Lasagna

• 1 whole Eggplant, Peeled And Chopped
• 2 cups Fresh Mushrooms, Sliced
• 2 whole Green Bell Peppers Cut Into Strips
• 2 whole Large Carrots, Peeled And Sliced
• 1 Tablespoon Olive Oil
• 3 Tablespoons Butter
• 1/2 cups Flour (gluten-free Works Fine!)
• 2- 3/4 cups Milk, Divided
• 1- 1/2 cup Parmesan Cheese
• 1/4 teaspoons Tabasco
• 2 Tablespoons To 3 Tablespoons Dijon Mustard
• 1 teaspoon Salt, Divided
• 1 teaspoon Basil, Divided
• Black Pepper To Taste
• 11 ounces, weight Fresh Spinach
• 9 whole Lasagna Noodles, Cooked (gluten-free Works Fine!)

1. Sprinkle the chopped eggplant with salt and let it sweat for 30 minutes; then rinse.
2. Toss all vegetables (except spinach) in oil and place in a roasting pan.
3. Sprinkle with salt, basil, and pepper (to taste) and roast at 450 degrees (F) for 25-30 minutes.
4. When done, set aside.
5. In a saucepan, melt butter and stir in flour; let brown for 1-2 minutes.
6. Add 2 1/2 cups of milk and boil until thickened.
7. Remove from heat and add Parmesan, Tabasco, mustard, 1/2 teaspoon salt, and 1/2 teaspoon basil.
8. Stir until cheese has melted.
9. Wilt spinach in nonstick pan and then add the roasted veggies.
10. Add 1 1/2 cups of the cheese mixture and stir until mixed.
11. Mix the remaining 1/4 cup of milk into the rest of the cheese mixture until smooth.
12. Pour 1/2 of this cheese sauce into a greased casserole dish.
13. Layer cooked lasagna noodles, vegetables, and sauce in the following order 3 noodles, 1/2 of the vegetable mixture, 3 noodles, 1/2 of the vegetable mixture, 3 noodles, then the rest of the sauce.
14. Bake at 350F for 30 minutes.
15. Serves 12-15.
16. Gluten-free Variation This works very well with gluten-free noodles and flour...thats what I used!

eggplant, fresh mushrooms, green bell peppers, carrots, olive oil, butter, flour, milk, parmesan cheese, tabasco, dijon mustard, salt, basil, black pepper, lasagna noodles

Taken from tastykitchen.com/recipes/main-courses/roasted-vegetable-lasagna-2/ (may not work)