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1
For the bechamel: In a medium sized saucepan, melt the butter.
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2
Whisk in the flour and cook for just a minute or so.
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3
Slowly add the milk and keep whisking.
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4
Add the nutmeg, white pepper and broth and whisk.
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5
Cook for a few minutes, whisking, until the bechamel has thickened slightly.
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6
Set aside to cool.
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7
Stir it once in a while so a skin doesnt form.
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8
For the vegetables: Chop all of the vegetables uniformly.
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9
Mince garlic.
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10
Combine half the mixed vegetables on a baking sheet pan.
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11
Drizzle with olive oil, salt and pepper.
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12
Roast for several minutes at 400 degrees.
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13
Stir.
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14
Roast for several minutes more until vegetables are soft.
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15
You can roast a little longer, if you like them to be slightly carmelized.
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16
Repeat with remaining vegetables.
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17
Set aside to cool slightly.
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18
Cook lasagna noodles for 5 minutes, until soft.
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19
Drain them and then shock in a bowl of ice water, lay on towels to dry.
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20
Spray a 13x9 baking pan with a little cooking spray.
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21
Spoon some bechamel thinly on the bottom of the pan.
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22
Start with a layer of noodles, a layer of bechamel, some vegetables, and then a layer of a little parmesan and mozzarella.
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23
Repeat layers until you have 6 layers of noodles.
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24
On top of the last layer, dont use any vegetables, just some bechamel and the remaining cheeses.
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25
Cover tightly with foil.
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26
At this point, you can refrigerate this for a day if you want.
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27
When you are ready to bake, bring to room temperature for an hour and then bake for 50 minutes in a 350 degree oven.
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28
Remove foil.
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29
Bake for a little longer until top is slightly golden.
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30
Let sit for 15 minutes before slicing.
