Vegetable Lasagne Bechamel

Most people, as I understand it, don't do the traditional Bechamel sauce anymore when making lasagne, which is sort of a shame, because this version tastes incredible, and the sauce is a huge part of that. Yes, this does take quite a while to make (dicing all of the vegetables into a fairly fine mince takes longer than you might think), but it turns out so hearty and delicious that you'll never miss the meat. It makes a LOT, but if you're having company over it's worth taking the effort to make this one. Plus, it's low-fat, which is like an extra bonus.

Vegetable Lasagne BechamelAdapted from Moosewood Restaurant Low-Fat Favorites

For the Bechamel:
1 tbsp olive oil
2 tbsp unbleached white flour
2 1/2 cups milk (I like 1% for the low-fat factor, but use whatever floats your boat)
1/4 tsp nutmeg
1/2 tsp dijon mustard
Salt
Pepper

For the Lasagne:
1 tsp olive oil
4 cloves garlic, minced
2 cups finely chopped leeks, white & tender green parts
1/2 tsp dried thyme
1 cup dry white wine
1 1/2 cups peeled & finely diced carrots
1/2 cup peeled & finely diced broccoli stalks
2 1/2 cups chopped broccoli florets
3 cups canned tomatoes (one 28 oz can)
1/3 cup chopped fresh basil
1 box ( approx 3/4 lb) uncooked lasagne noodles (You don't need to cook them! They'll cook by themselves as the lasagne bakes.)
2/3 cup grated parmesan cheese
1/2 cup grated lowfat mozzarella

Begin by making the bechamel. Warm 1 tbsp olive oil in a small sauce pan, then when the oil is warm whisk in the flour until no lumps remain and sauce is smooth. Slowly add the milk, whisking constantly. Cook, stirring constantly, until the sauce thickens a bit, though the end product will not be very thick. Add the nutmeg and mustard, then salt and pepper to taste. Remove from heat and set aside. 

In a large non-stick skillet, warm 1 tsp olive oil over medium heat. Add the garlic, leeks and thyme, then saute for 3-4 minutes (just enough to begin to soften the leeks). Add the wine, carrots, and broccoli stalks, cover and continue cooking for another 5 minutes. Add the broccoli florets, cover and continue cooking for another 3-4 minutes, until all the vegetables are tender but still firm. Add a dash of salt and pepper, mix, then set the vegetable mixture aside.

Pour the canned tomatoes and juice into a bowl and crush the tomatoes by hand. Add fresh basil, mix until homogenous, and set aside.

Preheat oven to 350 degrees.

Spray an 8x12 inch baking dish with non-stick cooking spray, then assemble the lasagne as follows: Layer half of the tomato-basil mixture on the bottom of the dish, then add a single layer of noodles on top of that. Layer half of the vegetable mixture on top of that, a cup of bechamel on top of the vegetables, 1/3 cup of Parmesan and 1/4 cup of mozzarella cheese on top of the sauce. Top with second layer of noodles, the rest of the vegetable mix, and the rest of the bechamel. Add third layer of noodles, the rest of the tomato-basil mixture and the remaining cheeses.

Cover and cook for 50 minutes. Uncover and bake for an additional 10 minutes. Let sit for 10-15 minutes after cooking before serving.

Serves 8-10.