Vegetable Lasagna with White Sauce

Prepare Vegetables

1. Pre-heat oven to 400 °   
2. Line two baking sheets with parchment paper.
3. Prick butternut squash all over with a fork and place on the baking sheet.
4. Core, seed and cut peppers in half, and place them cut side down on the other baking sheet.
5. Roast squash and peppers about 30 minutes or until peppers have started to blacken, and squash can be pierced with a fork.
6. Put peppers straight from the oven into a covered container for about 5 minutes. The steam will make the skins easy to remove. 
7. When cooled enough for handling, remove seeds from squash and remove skins from peppers and squash. Cut the squash into ½ inch slices, and the peppers into strips. 
8.  Slice zucchini into ¼ inch rounds
9. If using dried pasta, in a large pot of rapidly boiling water, boil lasagna noodles for a couple of minutes less than package directions. Drain.

Make Bechamel Sauce

1. In a large saucepan over medium heat, melt butter.
2.  Add garlic and cook for 2 minutes
3. Whisk in the flour and cook for about 5 minutes or until it's a light sandy colour, (not brown).
4.  Whisk in the milk, one cup at a time, whisking constantly until smooth.
5. Remove from heat and stir in thyme, nutmeg, salt and pepper. Your cream sauce should be thick and smooth, but pour-able. If the sauce is too thick, you can thin it by whisking in some white wine, or vegetable broth.

Assemble the Lasagna

1. Pre-heat oven to 375°
2. In a 13 x 9-inch (3 L) baking dish, spread ⅓ of the béchamel sauce.
3. Arrange lasagna noodles over the sauce.
4.  Arrange the squash slices over the noodles.
5. Spread half the mozzarella cheese over the squash slices.
6. Spread ⅓ of the béchamel sauce over the squash and cheese.
7. Add another layer of noodles.
8. Spread the ricotta cheese evenly over the noodles.
9. layer the zucchini slices over the ricotta cheese.
10. Sprinkle basil leaves over the zucchini slices.
11. Arrange the roasted red pepper evenly over the zucchini and basil.
12. Cover with a layer of noodles.
13. Spread the remaining ⅓ of the béchamel sauce over the noodles.
14. Finally, evenly spread the remaining grated mozzarella over the lasagna.
15. Cover loosely with foil. Bake 45 minutes. Uncover and bake until cheese is golden, about 15 minutes. Let the lasagna stand for 15 minutes before slicing and serving.