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1
In a medium saucepan, fry 4 cloves of garlic (finely chopped or pressed), and a pinck of cayenne pepper, in 3 tablespoons of extra virgin olive oils, until the garlic is lightly golden, stirring frequently.
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2
Add 3 cans of tomato sauce, 1/2 teaspoon of dried oregano and 1/2 teaspoon of dried basil, cover and simmer, stirring occasionally, for at least 45 minutes.
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3
Slice the zucchini and eggplant in 1/2 inch oblique slices. remove seeds from red bell pepper, and cut in 6 equal segments. Place zucchini, eggplant and bell pepper in a large bowl and toss in 4 tablespoons of extra virgin olive oil and 1 tablespoon of garlic rosemary blend bread dip seasoning, until evenly coated.
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4
Warm up the grill (high heat) and grill the zucchini, eggplant and red bell pepper for about 2 minutes each side. Remove from grill, allow to cool. Chop grilled vegetables finely and set aside in large bowl.
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5
Finely chop 1/2 red onion and pan-fry in extra virgin olive oil until slightly glossy and translucent. Add onion to chopped roasted vegetables.
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6
In a small bowl, soak the dried porcini mushrooms in a little warm water. While they re-hydrate wash and finely chop the fresh baby bella mushrooms. Add the raw chopped baby bella mushrooms to the vegetables and mix. Once the porcini mushrooms are fully re-hydrated, chop them finely and add them, along with the soaking water, to the tomato sauce.
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7
In a medium saucepan, melt 6 tablespoons of unsalted butter, add 6 tablespoons of flour, and whisk together until a roux is formed. Add 3 cups of warm 2% milk slowly, whisking vigorously so as to avoid lumps. Simmer, whisking often, until thick enough to coat a spoon. Season with a pinch of salt and some black pepper (to taste).
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8
Preheat oven to 375F. In one very large (or two medium) baking dishes, start with a ladle of tomato sauce. place raw lasagna sheets and continue layering in the following order: tomato sauce, vegetable mix, white sauce, generous sprinkle of grated mozzarella and parmesan. Create 3 layers, finishing off with generous white sauce and cheese.
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9
Bake uncovered at 375F for 45 minutes, until the cheese on top is beautifully golden. Let rest for 10 minutes before serving. Careful, it's hot and tasty!!!
