Vegetable Lasagna with Bechamel Sauce

Set up a food processor and put the Cremini Mushrooms in its bowl. Pulse them until finely chopped.

Add the Garlic, Onion, Carrot, Celery, Red Bell Pepper, and Broccoli to the food processor bowl. Run the processor until it becomes pasty but still has some texture.

Heat the Olive Oil in a large skillet over medium heat. Add the veggies and aromatics to the pan and cook for about 6-8 minutes until fragrant.

Transfer the mixture to a large mixing bowl and set it aside to cool.

Use the same skillet to make the bechamel. Melt the Butter in the skillet over medium-high heat.

Whisk in the All-Purpose Flour and keep whisking until you have a thick, golden paste.

Slowly pour in the Milk while whisking until you have a smooth white sauce.

Whisk in the Salt and Ground Nutmeg, then let the sauce simmer and thicken for 10-15 minutes, whisking occasionally.

Stir the Whole Milk Ricotta Cheese, Fresh Basil, Parmesan Cheese, Salt, and Freshly Ground Black Pepper into the bowl with the veggies.

Boil the Lasagna Noodles until tender for about 8 minutes. Drain and set aside to cool.

Preheat the oven to 350 degrees F (180 degrees C).

Spread a thin layer of the bechamel sauce on the bottom of a 9x13-inch lasagna pan, then lay out 4 lasagna noodles on top.

Spread another thin layer of bechamel on top of the noodles, followed by a generous layer of the veggie filling and a handful of Shredded Mozzarella Cheese.

Repeat the layering twice more to have 3 layers total. Lay out the final 4 lasagna noodles on top, followed by the remaining bechamel and mozzarella.

Bake the lasagna for 45-50 minutes, until bubbly and slightly golden on top. Let it set for a few minutes, sprinkle more chopped basil on top, then cut and serve.