Vegetable Lasagna

This is such a tasty and versatile vegetable dish! You can vary the type of peppers if they are out of season & expensive, you can add chopped spinach or sliced mushrooms. You can eliminate the wine & increase the amount of milk or broth if you choose.I use whole wheat lasagna to make it even healthier!

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 2  tablespoons  vegetable oil
• 1  large  red pepper, seeded & cut into 1 x 1/2 inch pieces
• 1  large green pepper, seeded & cut into 1 x 1/2 inch pieces
• 1  large  yellow pepper, seeded & cut into 1 x 1/2 inch pieces
• 1  large orange bell pepper, seeded & cut into 1 x 1/2 inch pieces
• 1  large onion, chopped
• 1⁄2 teaspoon dried thyme
• 3  large tomatoes, seeded & chopped (or 1 28 oz can, very well drained)
• 1⁄3 cup butter or 1⁄3 cup margarine
• 1⁄3 cup flour
• 1  cup milk
• 1⁄2 cup chicken broth
• 1⁄2 cup dry white wine
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon nutmeg
• 3⁄4 cup  grated parmesan cheese
• 1⁄2 lb mozzarella cheese, grated
•  lasagna noodle

Directions

1. Pasta: Cook lasagna noodles, according to package directions, until el dente; drain & dry well on a clean tea towel or paper towels and set aside.
2. Veggies: Heat oil in a large pan over medium heat, saute onions& peppers until limp (about 10 minutes); stir in thyme, remove from heat& set aside.
3. Bechamel Sauce: Melt butter in a heavy saucepan & stir in flour; Gradually whisk in milk, broth, wine, salt& pepper.
4. Cook over medium heat, stirring constantly, until smooth & thickened; remove from heat, add nutmeg & 1/2 cup of the grated Parmesan, stir & set aside.
5. Assembly: Grease a 9 x 9 inch baking dish& assemble in this order: layer of noodles;layer 1/2 of the chopped tomatoes; layer of noodles;layer 1/2 of the pepper mixture; layer 1/2 of the Mozzarella; layer of noodles; layer rest of the diced tomatoes; layer of noodles; the rest of the pepper mixture; the rest of the mozzarella.
6. Spread the Bechamel sauce over the top& sprinkle with the remaining Parmesan.
7. Bake, uncovered, at 375F for 45 minutes; tent with foil & let stand for 15 minutes before cutting.