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White Sauce.
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1. melt butter over medium heat in medium saucepan.
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2. add flour one tbsp at a time, whisking after each addition.
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3. add milk and whisk, reduce to a simmer for 5 min, stirring occasionally.
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4. add salt, pepper, and nutmeg to taste.
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5. remove from heat until ready to use.
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Lasagna.
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1. arrange eggplant on baking tray.
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Spray with olive oil and bake 30 min at 350 (turn over halfway through).
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2.
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Meanwhile in large skillet, saute onions in 1 tsp olive oil until soft.
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add mushrooms, white wine, oregano, thyme, basil, salt and pepper.
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Stir until liquid evaporates.
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3. add garlic and spinach and cook for 5 min, may need to add 1/2 spinach at a time to fit into pan.
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4. add mushrooms, broccoli, and zucchini and saute until spinach is fully wilted.
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5. mix well with white sauce and 1 tbsp oregano or seasoning and set aside.
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6. preheat oven to 400 degrees.
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7. in a rectangular baking dish ( 13x10x2) spread evenly 1 cup crushed tomatoes (add italian seasonings) and cover with a single layer lasagna.
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8. spread half of vegetable mixture over lasagna.
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9. top with a layer of eggplant and 1/2 the mozzarella and parmesan.
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10. repeat with another layer of lasagna, vegetable mixture, and eggplant.
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11. add remained noodles and sprinkle with remaining cheese.
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12. cover with tin foil and bake 35 minute.
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13. allow 10 min to cool before serving.
