Vegetable Lasagna

Ingredients:
Recipe tomato sauce for vegetable lasagna
Recipe for vegetables
Recipe for white sauce
1 cup parmesan cheese
1 cup quickmelt cheese

For Tomato Sauce:

Ingredients:
1 bulb onion chopped
1 pc carrot, chopped
1 pc celery stalks, chopped
1/ 4 cup olive oil 1 clove garlic
1/ 4 tbsp basil, dried
1/ 4 tsp thyme, dried
1/ 4 tsp oregano, dried
2 cans tomatoes
1 tbsp tomato paste
1 tbsp sugar to taste salt to taste pepper

Procedure:
1) Put onion, carrot, celery in a food processor until minced
2) In a medium saucepan, heat olive oil saute garlic for 2 minutes.
3) Add the chopped vegetables and herbs. Cook over low heat for 5 minutes or until the vegetables are softened ant lightly colored
4) Add the tomatoes ant tomato paste, then add sugar, bring to a boil, then lower the heat and bring to a simmer.

For White Sauce
ingredients
1/ 4 cups butter
1/ 2 cups flour
4 cups fresh milk
1/ 4 tsp nutmeg
1/ 2 tsp salt and pepper

Procedure:
1) In a medium saucepan, melt butter. Add the flour and cook for 2 minute.
2) Gradually add the milk, mixing continuously with a wire whisk. Let mixture boll and thicken a little. Season with nutmeg, salt and pepper,

For Vegetables.
Ingredient:
1 pound eggplant
1 pound zucchini
2 packs button mushrooms
6 in spinach leaves
1 bulb onion
to taste salt and pepper

1) Heat olive oil or butter in a saucepan. Add about half of the zucchini slices. Season with salt and pepper Cook for about 5 minutes until they are lightly colored on both sides. Repeat with the remaining zucchini.
2) Do the same for the eggplant.
3) For the button mushrooms and spinach. In a medium saute pan, heat butter. Saute the onion until translucent for about 2 minutes. Add the mushrooms and spinach leaves. Season with salt and pepper Cook until the vegetables are tenter.
4) Add the tomatoes ant tomato paste, Add the sugar. Bringer a book, then act the heat and bring to a gentle simmer.
5) Cook for about 45 minutes, uncovered and stir occasionally Season with salt and pepper

To assemble:

1) Spread half of the tomato sauce in a baking dish. Add 3/4 to 1 cup of the white sauce. Then add half of the vegetable mixture spreading it evenly. Add the four sheet of, lasagna noodles.
2) Repeat these layers, then top with the remaining tomato sauce and white sauce.
3) Sprinkle with parmesan cheese and quickmelt cheese.
4) Bake at 375 degrees F for 45 minutes until the pasta feels tender when pierced with a skewer. Allow it to stand for 10 minutes before serving.

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