This is really easy to make and you can pretty much use whatever vegetables you have on hand or whatever vegetables you know the family will enjoy.
1 small onion
1 green pepper
1 lb fresh mushrooms
1 small tomato
Lasagna Noodles (cooked according to directions)
In a large skillet, add a little bit of olive oil.
Chop all the vegetables into small chunks and set aside. Add the onion and garlic to the pan and cook over medium heat until the onion is tender and lightly browned.
Add the eggplant, green pepper, mushrooms and tomato and cook over low heat until all the vegetables are tender.
In the meantime, grab a small pot, add about 2 tablespoons of butter and let it melt. Add 2 tablespoons of flour and using a whisk stir vigorously and combined. Pour in about 1 cup of milk and continue stirring with the whisk. Bring to a boil stirring constantly until the sauce thickens. Season with salt and pepper.....I also add in a little bit of shredded cheese.
Take a third of that sauce and add to the veggies. Stir well and let cook for about 5 minutes just for the flavors to combine well.
Now we start layering. Grease an ovenproof dish and thenspread a little of the vegetable mixture to the bottom.
Cover with a layer of the lasagna noodles, another layer of the vegetable mix and shredded cheese.
Make another layer of lasagne noodles, the last of the vegetable mixture and shredded cheese, ending with a layer of noodles.
Pour the remaining bechamel sauce over the noodles and spread out making sure to cover as much of the noodles as possible.
Sprinkle with about a cup of shredded cheese.....more or less.....with my family it's usually MORE LOL
Bake in a 375º for about 20 minutes until heated through. If you're using no boil noodles, just pop them into a pot and boil them for about 1 minute just to make them a little tender, then make the lasagna as directed. You'll have to bake it for a little longer though, about 40 minutes or so.
It's SO good, we even had it for lunch the next day!