1 Box of Whole Grain Lasagna Noodles, boiled to directions on the box and set aside
1 Large Eggplant, diced to 1/2″
15 oz. Part Skim Ricotta
10 oz. frozen Chopped Spinach, thawed and drained
3 Cups Shredded Mozzarella (I used 2% Milk)
1/4 Cup Parmesan Cheese, grated
1/2 tsp Dried Oregano
1/2 tsp Dried Basil
1 Sweet Onion, Chopped
1/2 tsp salt, divided
2 Cloves Garlic, minced
1 Zucchini, Diced
2 Portabello Caps, diced
2 Tbsp Avocado Oil
4 Tbsp Unsalted Butter
4 Tbsp White Whole Wheat Flour
4 Cups of Milk (I use 1%)
1/4 tsp Nutmeg
1/4 tsp finely ground black pepper
Heat a large skillet on high heat. Add 1 Tbsp of oil, onions and 1/8 tsp salt. Stir and sauté until almost transluscent (about 10 min on medium heat). Add 1/2 Tbsp of oil, Eggplant, Oregano, Basil and 1/4 tsp salt. Stir and sauté for 10 min. Add another 1/2 Tbsp of oil, mushrooms, and 1/8 tsp of salt. Stir and sauté for another 7 min. Finally add Zucchini. Stir and sauté for an additional 5 min.
To Make The Béchamel Sauce:
Melt Butter in a 8 quart saucepan. Whisk in Flour to create a roux. Slowly whisk in milk until smooth. Bring to a boil and lower the heat to medium low. Keep whisking until thickens (about 10 min). Add Parmesan cheese, Spinach, Nutmeg and pepper. Stir and set aside.
Mix Ricotta and 1.5 cups of Mozzarella.
Using a large glass Casserole baking dish, grease with cooking spray. Spread béchamel sauce to cover bottom of dish. Layer noodles over the sauce. Spread veggie mixture and spread Ricotta on top. Then more noodles, sauce, veggies and Ricotta. Finish with final layer of noodles, sauce and remaining 1.5 cups of Mozzarella. Spray foil wrap with cooking spray so cheese doesn’t stick while baking. Cover tightly. Bake at 375F for 35 min. Uncover and bake additional 15 min. Let cool for 15 min before serving.