Veggie Lasagna - cooking recipe

Ingredients

1 lb. lasagna noodles, cooked as directed
1 large Ricotta cheese
1 large shredded Mozzarella
1 c. grated Romano cheese
4 eggs, beaten
4 freshly chopped basil leaves
12 freshly chopped parsley branches
6 freshly chopped cloves garlic
2 bags frozen chopped veggies (broccoli, cauliflower, carrots, zucchini)
4 c. whole milk or 1/2 cream and 1/2 milk
3/4 lb. butter
1 c. flour

Preparation

Cook noodles as directed.
Blanch veggies; drain.
Mix Ricotta, 1/2 cup Romano and Mozzarella with eggs, 1/2 of the basil and 1/2 of the parsley.
Quickly sear in 4 tablespoons olive oil, the veggies, garlic, remaining basil and parsley.
Set aside.