Farners' Market Lasagna

There is no need to explain again. You know what happened. But, for my own piece of mind, can I just say that there is nothing like standing and talking to the farmer who grows and harvests your food! Why wouldn’t you buy an over abundance of tomatoes, zucchini, and onions?! Anyway, I did it again, and I make no apologies! Instead, I made what I consider a delicious, fresh, late summer treat.

Ingredients:

2 Tbsp of olive oil

1 large sweet onion, chopped

1 zucchini, sliced thin

1 yellow squash, sliced thin

8 oz button mushrooms, quartered

2 cloves of garlic, chopped

Salt and pepper to taste

Mozzarella cheese

Parmesan cheese

Béchamel sauce (recipe follows)

No bake lasagna noodles

1 Tomato sliced

Directions:

1. Preheat oven to 350 degrees; Grease an 8x8 pan and set aside

2. Heat olive oil over high heat. Add onions, squash, and zucchini and sauté until liquids are released and onion is translucent. (5-8 minutes)

3. Add mushrooms to the onion, squash, zucchini mixture, and cook until mushrooms are slightly browned (5-7 minutes)

4. Add garlic and cook for 30 seconds or until the garlic is fragrant. Add salt and pepper to taste, and set aside to cool.

5. Make Béchamel sauce:

                1. Melt 6 Tbsp of butter in saucepan

                2. Add 3 ½ Tbsp of flour to melted butter. Stirring continuously, mix the butter and flour until it becomes light brown in color (about 5 minutes)

                3. Slowly whisk in 2 cups of room temperature milk. Continue to stir until the sauce thickens (About 5 minutes). Set aside and begin to prepare lasagna.

Preparation:

1. Pour ¼ c. of sauce on the bottom of 8x8 pan

2. Add a layer of noodles (may need to be broken to fit pan)

3. Place ¼ of the vegetable mixture on top of noodles

 4. Top with a handful of mozzarella cheese and a sprinkle of parmensan cheese

5. Top with ¼ c. of sauce
6. Add another layer of noodles

7. Repeat steps 2-6 for 3 layers ending with noodles

8. On the final layer of noodles, top with sauce, mozzarella, sliced tomato spread evenly, and a sprinkle of parmesan

Cover and bake for 30 minutes

Remove cover, reduce heat to 325, and bake an additional 30 minutes

Allow to cool for 10-15 minutes before cutting and serving

Serve with bread and Enjoy!