-
1
Place the butter and flour in a small saucepan and cook over medium heat, stirring frequently, for 3 minutes, or until bubbly.
-
2
Add 1/2 cup of the milk and stir until smooth.
-
3
Add the remaining 1 cup of milk and cook for 7 to 8 minutes, or until it begins to boil.
-
4
Remove from the heat and stir in the Parmesan.
-
5
Season to taste with salt and pepper.
-
6
Meanwhile, place the red bell peppers directly on the stove burner (or under a broiler if you have an electric stove) and cook over high heat, turning occasionally, for 15 minutes, or until the peppers are almost completely black on the outside.
-
7
Place the blackened peppers in a small bowl and cover tightly with plastic wrap.
-
8
Let stand for 10 minutes to loosen the skin.
-
9
Peel the skin off and cut the peppers in half.
-
10
Discard the seeds and cut each half into 2 or 3 strips.
-
11
Stem the zucchini and cut it lengthwise into 1/8 inch thick slices.
-
12
Cut the top and bottom off the tomato and discard them.
-
13
Cut the remaining tomato into four even slices.
-
14
Cut the mushrooms into 1/4 inch thick slices.
-
15
Preheat the oven to 350F.
-
16
Spoon 1/2 cup of the sauce into the bottom of an 8 inch square baking pan.
-
17
Cover the sauce with a layer of noodles.
-
18
Arrange the zucchini slices over the noodles and spread with 3/4 cup of the ricotta.
-
19
Place the roasted bell peppers over the ricotta and spread with 1/2 cup of the sauce.
-
20
Form another layer of noodles and top with the mushrooms.
-
21
Spread the remaining 3/4 cup of ricotta over the mushrooms and top with the remaining sauce.
-
22
Place the tomato slices over the sauce and cover with aluminum foil.
-
23
(At this point the lasagna can be refrigerated for up to 1 day).
-
24
Bake the lasagna covered for 40 minutes.
-
25
Remove the foil and sprinkle the top with the mozzarella.
-
26
Bake for 10 to 15 minutes uncovered, or until the cheese is lightly browned.
-
27
Remove the lasagna from the oven and let it stand for 10 minutes before serving.
