I just love lasagna, any kind of lasagna, period!!! I must have been Italian in a past life or something, I can't live without having this dish. This is a meatless version that will blow your socks off!
1 box lasagna noodles, cooked
1 zucchini, diced
1 red bell pepper, diced
1 bag frozen organic mixed veggies (corn, carrots, peas, green beans)
4 cups fresh organic spinach leaves
2 cups shredded mozzarella
The Sauce
4 cups organic whole milk
1/4 cup butter
3 Tbsp organic cornstarch dissolved in 3 Tbsp water
1 tsp sea salt
Fresh ground black pepper
Pinch of granulated garlic
Pinch of fresh grated nutmeg
Preheat oven to 350 degrees.
Sauté all of the veggies, except the spinach, in a little bit of olive oil or butter over medium heat for a few minutes-just enough to sweat the veggies-they don't need to cook thru. Set aside and make the sauce.
In a saucepan, heat the butter and milk over medium heat. Whisk in the cornstarch slurry and whisk until the mixture thickens. Add the salt, pepper, garlic, and nutmeg. Remove from heat.
Assembly
In a 9 x 13 pan, layer as follows:
Sauce
Noodles
Veggies
Spinach
Cheese
Repeat until everything is used being sure to end with cheese on top.
Bake for 20 minutes or until heated thru and the cheese is bubbly and golden on top.
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