This lasagna recipe is so yummy. I didn’t do a garden this year but several of my friends did. This recipe makes great use of all the veggies they have been giving me.  I cut the leftovers into single serving squares and freeze in small Ziplocs. Comes in handy when I am scrambling to find something for dinner.

White Lasagna
1 16 ounces no boil lasagna noodles
3 cups eggplant, sliced
3 cups summer squash, sliced
3 cups zucchini, sliced
1 large onion, chopped
8 ounces of fresh mushrooms, sliced
½ cup olive oil
Kosher salt, to taste
1 teaspoon garlic powder
2 teaspoons Italian seasoning
12 ounces ricotta cheese
2 eggs
14 ounces canned tomatoes, drained
3 cups baby leaf spinach
2 ½ cups Italian 4 cheese blend

 What to do with all that stuff-
First, you will need to make your white sauce.  The recipe is right down there. Next, get that oven heated to 400 degrees. Toss all those beautiful and tasty vegetables with olive oil and season with salt, garlic powder and Italian seasoning. Use your clean hands and get in there and toss the veggies making sure they are all coated with the oil and evenly seasoned. Pop those veggies in the oven and roast them for 30-40 minutes or until tender. Meanwhile combine ricotta and eggs and set aside. Remove vegetables from oven, add drained tomatoes, stir, taste and season if needed.  Spray 13 x 9 casserole dish and ladle some white sauce on the bottom of the dish. Add one layer of lasagna noodles and then top with raw spinach. Then add a layer of roasted vegetables.  Sprinkle with cheese blend and top with ricotta and egg mixture. Oh my goodness, this is going to be so very good. Repeat until all ingredients are used, ending with cheese. Bake in a preheated 425 degree oven for about 60 minutes or until lasagna noodles are fork tender. That is it, hope you enjoy all of this goodness. 

 White Sauce
½ stick butter
¼ cup all-purpose flour
2 cups half and half
Salt and pepper to taste
½ teaspoon garlic powder
½ cup parmesan cheese

Do these things-
Some people get nervous about making a white sauce.  There is nothing to it. The Sister’s are going to walk you through it.  Melt your butter in a large saucepan over medium heat until melted. Slowly stir in the flour until smooth. Keep on stirring, as the flour cooks to a light, golden color, this is going to take about 5- 7 minutes. Increase the heat to medium-high and slowly whisk in cream until thickened. Bring to a simmer, reduce heat to medium-low and continue simmering for 10-15 minutes. Season with salt, pepper and garlic powder. Lastly stir in parmesan cheese. That’s a wrap.