Vegetarian Lasagna With a Bechamel Sauce

For Sauce:
Butter, unsalted, 4 tbsp
Flour, whole grain, .15 cup
Milk, 1%, 2 cup
Salt, .25 tsp
Pepper, black, .25 tsp

For Lasagna:
Butter, unsalted, 2 tbsp
Extra Light Olive Oil, 2 tbsp
Mushrooms, fresh, 2 cup, pieces or slices
Onions, raw, 2 cup, sliced
Garlic, 3 tsp
Salt, .5 tsp
Pepper, black, .5 tsp
Oregano, ground, .5 tsp
Spinach, fresh, 1 package (10 oz)
Zucchini, 2 cup, sliced
*Pasta, Lasagna Noodles, 16 oz
Cottage Cheese, 1% Milkfat, 2 cup (not packed)
Mozzarella Cheese, part skim milk, 8 oz
Protein Powder, 6 tbsp

Makes 12 servings

To Make béchamel:.
Heat milk just until small bubbles form around edges.
In a saucepan over moderately low heat melt butter, add flour and whisk mixture over moderately low heat for 2 minutes.
Slowly stir in milk and bring to a simmer, whisking constantly for 5 minutes.
Season with salt and pepper.
To Make filling:.
In a large skillet heat 1 tablespoon each of butter and olive oil over moderate heat .
Add mushrooms, onions, and garlic and cook, stirring occasionally, 10 minutes or until golden brown. Season with salt and pepper.
Preheat oven to 450 degrees.
Brush zucchini with olive oil, then sprinkle with oregano, salt and pepper.
Arrange on oiled baking sheets. Roast 20 minutes, until soft.
Assemble lasagna:.
Reduce oven temperature to 375 degrees F.
In a well-buttered 9x13 square baking dish, spread 1/4 bechamel sauce.
place a layer lasagna noodles.
Spread with another 1/4 béchamel.
Layer on one-third each of onion/mushroom mixture, zucchini slices, mozzarella, then spinach.
Top with 1/4 bechamel, 1/4 cup Parmesan and lasagna noodles.
Repeat layers, finishing with bechamel and Parmesan.
Dot with remaining butter.
Cover loosely with foil and bake 10 minutes.
Uncover and bake 20 minutes more, or until top is golden and filling is bubbling.
Let stand 5-10 minutes before serving.

Number of Servings: 12

Recipe submitted by SparkPeople user MCKS_MOM.