I made the best white-sauce lasagna ever last night!

[eyesroll]

Labor-intensive but yummy. I didn't use a recipe either!

Pre-heat oven to 375.

White sauce: Slice one medium zucchini and two large pattypan squashes into thin slices. Shred one carrot. Sautee in a neutral oil with two cloves garlic, crushed, until soft. Drain the mixture well. (I used a colander with paper towels.)

Meanwhile, make a bechamel sauce -- Make a roux with 1/4 c flour and 1/4 c butter. Cook until it starts to turn only a little golden. Add 4 cups milk (I used 2%), cook until it thickens, add a good amount of fresh-grated nutmeg and S&P to taste. Add the veggies and one cup of water (to help cook the noodles) heat until simmering.

Cheese filling:
Mix:
1 big bunch spinach, stems removed, wilted, chopped into tiny pieces.
12 ounces ricotta cheese
8 ounces fresh mozzarella, chopped into tiny pieces
1 egg, beaten
1/4 cup shredded parmesan
S&P to taste
Dash nutmeg

1 package no-boil lasagna noodles

Layer thusly in a 9X13 pan:

A thin layer of simmering sauce
Noodles to cover bottom of pan
1/2 cheese filling
1/3rd of the remaining sauce + veggies
Noodles to cover
The rest of the cheese filling
1/2 the remaining sauce + veggies
Noodles to cover
The rest of the sauce
1/2 c. shredded parmesan

Cover with foil, bake 40 minutes. Remove foil, bake 15 minutes more or until cheese is a pretty golden color. Let stand 5-10 minutes before cutting.

[Stinky The Clown]

1. That *does* sound yummy!

Funny how we come to rely on frozen or convenience products for certain items. Lasagne is one of them, and the truth be told, many of them are damned good.

But them we make it from scratch and remember **why** people say scratch is better.

Some time ago we made a scratch tuna noodle casserole. No convenience items at all .... not even the noodles. It was trruly memorable.

[Lugnut]

2. I made veggie lasagna on Friday

My method and ingredients were almost the same as yours. I had some zucchini from my friend's garden so I sauteed it along with some julienned carrots to add between layers. I used parmigiana but I should have added some romano too. I like the punch of romano cheese.

I never cook regular lasagna noodles. There's plenty of liquid in the sauce and ricotta to cook the noodles as the lasagna bakes. The hot layers don't slide around either.