This is made with a bechamel sauce, but not as bad as most, I used skim milk (you would never know). Wegmans makes fabulous fresh lasagna sheets that you dont even need to cook, just assemble the lasagna. It is a little time intensive, but worth it!!!! You can do it hours ahead and keep it in the fridge and bake it later. I used Broccoli and Carrots, but you can use whatever vegetables you like.
Vegetable Lasagna
Bechamel Sauce (makes approx 5 cups)
5 Tbsp Butter
3 cloves garlic, minced
5-6 Tbsp flour
5 Cups skim milk
3 Tbsp Cream Cheese (can use low fat)
1 Cup Parmesan Cheese (grated)
Melt butter over med heat, and saute garlic 1 minute. add flour and whisk, cook until golden and flour smell is gone (about 3-5 minutes). Add milk slowly, whisking constantly until smooth. Allow to thicken (5 or so minutes). Keep whisking to keep it smooth. Add Parmesan, mix. Season with salt and pepper to taste.
Lasagna:
Fresh Lasagna sheets (depending on the size) enough for 6 layers.
5 Cups Bechamel sauce
1 and 1/2 of 10 oz package of frozen chopped broccoli, steamed and drained
1 pkg shredded carrots (10 oz)
Parmesan cheese, shredded (approx 1 and 1/2 cups)
Butter to dot the top of the lasagna
Preheat oven to 350 F. No need to boil lasagna sheets if they are fresh. Layer 2 ladels bechamel sauce on bottom of pan. Place lasagna sheets on top of sauce to fit pan. Place a layer of broccoli, lyer of bechamel sauce, layer of parmesan. Repeat with pasta sheets, layer of carrots, layer of bechamel, layer of parmesan. Repeat so there are two layers of broccoli and two layers of carrots. Place lasagna sheets over top. Pour remaining bechamel sauce over top, layer parmesan cheese. Dot with butter and Bake at 350 for about 40 minutes *uncovered*. Turn on broiler to brown top (make sure you watch closely). let sit about 3 min. before cutting.
