In northern Italy, lasagna's red sauce gets replaced with a cheesy, white cream sauce known as Mornay. I use this sauce in lasagna with red sauce as well. But today we are going all white veggie baby! No further explanation needed. This meal speaks for itself.
Veggie Lasagna with White Sauce
6 oven-ready lasagna noodles
3 cups broccoli, chopped
2 cups carrots, diced
2 cups mushrooms, sliced
1 cup yellow onion, diced
1/2 cup roasted red pepper, pureed
2 cloves garlic, minced
6 tbsp butter
1 tbsp olive oil
2 cups mozzarella cheese, shredded
1/2 cup asiago chese, shredded
2 cups milk
4 tbsp flour
1/8 tsp nutmeg
1 tsp crushed red pepper flakes
1 tsp salt
2 tsp dried basil
Preheat oven to 375 degrees.
In a large skillet, heat olive oil. Saute broccoli 8-10 minutes, until al dente.
Remove broccoli from the pan and heat 1 tbsp butter. Saute carrots, covered, for 5-8 minutes or until slightly softened.
Remove carrots from pan and heat 1 tbsp butter. Saute mushroom, onion and 1 clove garlic for 5-8 minutes.
Now we make-a da sauce!
In a large saucepan, heat 4 tbsp butter. Whisk in flour and cook until slightly bubbly. Slowly add milk, whisking constantly. Bring mixture to a boil and reduce heat, still whisking. As sauce starts to thicken, add 1 cup mozzarella and all of the asiago. Keep whisking!
Add nutmeg, red pepper flakes, salt, basil and remaining garlic. Once sauce reaches desired consistency, remove from heat.
In an 8x8 casserole dish, pour pureed red pepper and top with two lasagna noodles. Then layer in the following order:
Mushroom and onion mixture
1/2 cup mozzarella
1 cup cheese sauce
Remaining cheese sauce
Bake, covered for 20 minutes. Then bake, uncovered for 15 minutes. Enjoy!