Vegatable Lasagne Bechamel

This recipe comes from the Moosewood low fat recipe cookbook!


1 Tbl. oil
2 Tbl. flour
2 1/2 C. milk
1/4 tsp. nutmeg
1/2 tsp. Dijon mustard
salt and ground pepper to taste
1 tsp. olive oil
4 garlic cloves minced or pressed
2 C. chopped leeks, white and tender green parts
1/2 tsp. dried thyme
1 C. dry white wine
1 1/2 C. peeled and diced carrots
2 1/2 C. broccoli florets
3 C. undrained canned tomatoes(28-ounce cans)
1/3 C. chopped fresh basil
3/4 lb.uncooked lasagna noodles
1/2 C. grated Parmesan cheese
1/4 C. grated mozzarella cheese

Warm the oil in a small saucepan and then stir in the flour, slowly whisk in the milk, 1/2 C. at a time. Continue to cook, stirring often, until the sauce thickens a bit. this bechamel will not be very thick.Add the nutmeg, mustard, and salt and pepper to taste. remove from the heat and set aside.
In a heavy or preferably nonstick skillet on medium heat, warm the oil. Add the garlic, leeks, and thyme and saute for 2-3 min. Add the wine, carrots, and broccoli stalks, cover, and simmer for 3-4 min. until all of the vegetables are tender but still firm. add a dash of salt and pepper and set aside. pour the canned tomatoes and juice into a bowl and crush the tomatoes by hand. add the fresh basil, stir well and set aside. Preheat the oven to 350 degrees.
Prepare a deep 8x12in. baking dish with cooking spray or a light coating of oil.
Assemble the lasagna. Layer half of the tomato-basil mixture in the bottom of the dish, top with a single layer of noodles, half of the vegetables and a cup of the bechamel sauce, 1/4 cup of the Parmesan, and 2 tbl. of the grated mozzarella. Top with a second layer of noodles. and the rest of the vegetables the remaining bechamel sauce and third layer of oodles the rest of the tomato basil mixture and sprinkle the top with the remaining cheeses.
Cover and bake for 50 min. uncover and bake for an additional 10 min. allow the lasagna to rest for 10 min. before serving