Vegetable Lasagna - Instructions
To make the tomato sauce
Put the tomatoes through a food mill or tomato press. Reserve.
Heat the oil in a medium sauté pan over medium heat. Cook the garlic and pepper flakes for 3 minutes.
Stir in the tomato puree. Season with salt and pepper to taste. Set aside, covered.
To make the béchamel sauce: In a 2-quart saucepan over low heat, melt the butter. Stir in the flour and
cook for 3 minutes. Gradually add the milk, stirring constantly. Increase the heat to medium. Cook for
about 5 minutes, or until the sauce thickens. Season with salt and pepper to taste. Stir in the
Parmesan. Set aside, covered.
To make the lasagna: In a large skillet over medium-high heat, sauté the peppers and onions in 2
tablespoons of the oil until cooked through but not browned. Remove and drain on paper towels. Add the
remaining 2 tablespoons oil to the pan and sauté the mushrooms for 5 minutes. Drain on paper towels.
Preheat the oven to 350 F.