Ingredients
For the Besciamella (white sauce):
5 tablespoons butter
4 tablespoons flour
3 cups whole or lowfat milk
1 heaping teaspoon salt
For the Basil Pesto:
1 clove of garlic
2 cups fresh basil
1/2 cup toasted pine nuts
Salt and pepper, to taste
1/2 to 3/4 cup olive oil
1/2 cup freshly grated Parmesan or Romano cheese
For the Lasagna:
9-12 Lasagna Bolognese pasta sheets (amount will vary depending on the size of the noodle), cooked per package directions
1 pound Mozzarella cheese, grated
½ cup freshly grated Parmesan or Romano cheese
2-3 pounds of a combination of broccoli, spinach, zucchini, squash or carrots, sliced very thinly (julienne-style) and blanched or steamed until al dente
Preparation
