Garden Vegetable Lasagna

Here is my recipe for Garden Vegetable Lasagna:

1 large red onion, cut in small wedges
1 orange pepper, chopped
10oz. baby Bella mushrooms, quartered
1 large white sweet potato
1 yellow squash, cut in half moons
2 small zucchini, sliced
2 cups fresh spinach
1 pkg. oven ready lasagna noodles
1 egg
15 oz. ricotta
2 tsp. minced garlic
3 TBSP olive oil
1 tsp. kosher salt
1/2 tsp. pepper
1/2 tsp. parsley
1/4 cup salted butter
1/4 cup flour
3 1/2 cups whole milk
1/8 tsp. freshly grated nutmeg
4 large basil leaves, chiffonade
2 1/2 cups mozzarella, shredded
3/4 cup Parmesan, grated
1/2 cup panko bread crumbs (optional)


    Pre-heat oven to 425.  On a large rimmed baking sheet, mix onion, pepper, mushrooms, sweet potato, olive oil, salt & pepper.  Bake 30 minutes, stirring half way thru.  Add minced garlic and stir again.  Bake 20 minutes more.  Add squash & zucchini and stir again to combine.  Bake 15 minutes more.  Add spinach & toss.  Bake 10 minutes.  Set roasted vegetables aside.

     In a small bowl, mix egg, ricotta, & parsley & set aside.
     In a medium saucepan, on medium heat, melt butter.  Whisk in flour.  Cook, whisking constantly for about 2 minutes. Gradually whisk in milk.  Turn heat to medium-high and bring to a boil whisking often.  Turn heat to low and simmer 5 minutes still whisking often.  Remove from heat & whisk in nutmeg.
     Spray a 9 X 13 glass baking dish w/ cooking spray.  Ladle enough sauce to just cover dish.  Layer noodles.  Spread w/ ricotta mixture.  Sprinkle w/ basil.  Spoon on roasted vegetables.  Sprinkle w/ mozzarella & Parmesan cheeses (use only 2 cups mozz. and 1/2 cup Parmesan reserving rest for topping).  Ladle more sauce and repeat 2-3 times until you have used up all ingredients.  Make sure to end with sauce on top.

*Lasagna may be frozen at this time.  (If freezing wrap in double layer of plastic wrap then place in refrigerator 1 day before baking to defrost)

     Reduce oven temperature to 375.  Bake tightly covered in foil for 1 hour.  Remove foil and sprinkle with an additional 1/2 cup of mozzarella, 1/4  Parmesan cheese, and bread crumbs if using.  Bake uncovered an additional 15 minutes.   Let stand 15 minutes before serving.