Zucchini And Mushroom Lasagna - cooking recipe

Ingredients

2 tablespoons butter or 2 tablespoons margarine
3 tablespoons flour
2 cups milk
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon dried oregano
2 tablespoons grated parmesan cheese
salt and black pepper
1 (15 ounce) package lasagna noodles, cooked al dente
1 (15 ounce) container ricotta cheese
16 ounces fresh mushrooms, thinly sliced
3 medium zucchini, thickly sliced
3 large tomatoes, thinly sliced
1 (8 ounce) package mozzarella cheese

Preparation

Preheat oven to 350 degrees.
In a medium saucepan, melt butter over medium heat; add flour and reduce heat to low, stirring to form a roux.
Stir in milk gradually, blending so that sauce is smooth.
Mix in onion powder, garlic, basil, parsley, oregano, and Parmesan cheese; stir and cook until mixture thickens; season to taste with salt and pepper, then keep warm over low heat, stirring occasionally, while you prepare lasagna.
In lasagna pan or 13 x 9 inch baking pan, spray with non-stick cooking spray or wipe with a little oil and a paper towel.
Spread 3 lasagna noodles across bottom, making sure entire bottom is covered; spread 1/3 of ricotta over noodles.
Place a layer of mushrooms, tomatoes and zucchini over ricotta, and spoon 1/4 of the sauce over the vegetables.
Repeat the layers 2 more times, topping the last cheese/vegetable layer with noodles (there may be a few noodles left over) and the remaining sauce.
Cover and bake for 40 minutes; uncover, sprinkle the top with mozzarella cheese and bake 10-12 minutes more, or until cheese is just starting to turn golden and lasagna is bubbly.
Allow to sit 5-10 minutes before cutting and serving.