Veggie Lasagna

This is such a rich and delicious lasagna, I think I actually like it better than meat lasagna with red sauce. It is a really pretty meal as well, all the vibrant colored veggies and the rich cheeses and cream sauce. So yummy.

Chunky Vegetable Lasagna

Ingredients:
1 box gluten-free lasagna noodles
3 cups chopped veggies (broccoli, red pepper, green pepper, carrots, spinach, etc.)
15 oz. ricotta cheese
1/2 cup Parmesan cheese
1/4 cup fresh parsley
2 cloves garlic, pressed
3 Tbsp. rice flour
2 cups milk
1 egg
2 cups shredded mozzarella
3 Tbsp. butter

Directions:
Cook and drain noodles. In a large bowl, mix chopped veggies with salt and pepper. In another bowl, mix ricotta, Parmesan, parsley and egg. In a 2 qt. saucepan, melt butter, add garlic and saute for 2 minutes. Stir in flour, stir continuously stir until smooth and bubbly. Remove from heat, stir in milk, boil stirring continuously for one minute.

Layer noodles in pan, spread 1/2 of cheese and egg mix on top, layer with noodles. Spread 1/2 of veggie mix, top with 1/2 the mozzarella cheese. Layer again with noodles, spread with remaining cheese and egg mix, layer again with noodles, spread remaining veggie mix.

 Pour milk sauce evenly over top and sprinkle the last cup of mozzarella on top.

Bake uncovered for 40 minutes until hot in center and veggies are soft. Let stand for 10 minutes.