Roasted Vegetable Lasagna

Roasted Vegetable Lasagna
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Category: main dish


For the bechamel:
1/2 cup butter (1 stick)
1/2 cup flour
4 cups milk
some grated nutmeg
1/2 tsp ground white pepper
1 chicken bouillion cube (amount that you would dissolve in 1 cup water)
Vegetables to roast (you can use anything you like)
I used a combination of zucchini, yellow squash, carrots, 3 garlic cloves and some chopped up fresh spinach
Lasagna noodles for one 13x9 inch baking pan (I don't recommend "no boil" noodles for this lasagna.)
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese


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Added 6 years ago by:
Amy Martin Amy Martin
     86 recipes
3 people cheffed this recipe
Valerie CaminaStephanie Brooks HawkinsAmy Martin
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