Cheesy Veggie Lasagna with Vidalia Onion Bechamel Sauce

Cheesy Veggie Lasagna with Vidalia Onion Bechamel Sauce

By: Heather McAnerney

1 box whole wheat lasagna noodles

1 Vidalia onion, diced

5 T. butter, divided

6 T. flour

3 ½ c. milk, heated just until steaming

Pinch of freshly grated nutmeg

Sea salt

Freshly ground black pepper

1 carton Ricotta cheese

1 bag frozen spinach, cooked and drained

Red pepper flakes

11/2 cups grated Parmigiano Reggiano cheese

1 bag frozen carrots, thawed and drained or fresh equivalent

2 medium zucchinis, thinly sliced

1 box sliced portabella mushrooms

3 c. grated Italian cheese blend

Olive oil

1 jar of your favorite pasta sauce, heated

Give a skillet 2 turns of the pan olive oil. Add 2 tablespoons of butter, and heat together. Add Vidalia onion, and cook over low, allowing the onion to caramelize at a slow rate.

Meanwhile, cook and drain lasagna noodles.

Spread out zucchini slices onto a kitchen towel. Salt with sea salt to bring out moisture, and let drain on towel.

Prepare ricotta filling. Drain cooked spinach, and then squeeze dry in towels and with your hands. Combine the spinach, ricotta, ½ c. Parmigiano Reggiano cheese, and red pepper flakes to taste.

Preheat oven to 350 degrees.

Once onion has caramelized, add the remaining 3 tablespoons of butter. While the butter melts, combine flour, nutmeg, ½ teaspoon of salt, and black pepper to taste. Cook the flour mixture with the butter and onion mixture for about two minutes. Slowly add the milk, stirring with a whisk as you pour. Heat until thick like gravy. Remove from heat.

Spray a large lasagna pan with non-stick spray. I prefer a Rachaell Ray pan http://www.rachaelraystore.com/Product/detail/Rachael-Ray-Stoneware-9x13-in-Lasagna-Lover-Orange/238292 Spoon a thin layer of sauce into the bottom of the pan. Start layering; noodles, crumbled blobs of ricotta mixture, zucchini – don’t overlap, mushrooms into spaces zucchini leaves, sprinkle of carrot slices, dollops of béchamel sauce, dollops of pasta sauce, layer of grated Italian cheese mix, and repeat 2 more times. The last layer should be ricotta, remaining veggies, grated Italian cheese mixture, lots of béchamel, and then top with 1 cup Parmigiano Reggiano, drizzle of olive oil, and sprinkle with fresh ground black pepper.

Bake at 350 degrees for 45 minutes or until toasted around the edges and the top is brown.