Well, I was at a loss. Saturday afternoon, idly checking cookbooks, half-heartedly sifting through my favourite blogs. No luck, wasn't feeling in the least inspired. Really, I wanted nothing more than to just order in Pizza and wings from our favourite local (p.s. this has to be one of the best web designs that I've come across in a long while) and call it a day. Well until I came across one blog that posted a veg/white lasagna. I'm thinking a little more energetically now - 'Wait... I have some no-cook noodles that I just haven't been able to bring myself to use (I can't stand the things to be honest and bought them in error whilst rushing through the grocery store one day), I have some Provolone cheese frozen - just waiting for some kind of reason to be, veggies. I could do this... and it was born! (think of the money saved on the pizza... hmmm money though that maybe they could put towards the website, no?!)

I've done this before but this is the first time that I'm putting it into black and white. I'm going to use what I have on hand (because its -14 C outside right now and I'm not going out there again) but I'll put proper quantities and items in the recipe list. Just for the record though, I used some onion, pepper, Chard (left over from the Sausage sauce) and garlic - in a pinch I would even finely chop some broccoli - you get creative when you are desperate! The result though was an awesomely gooey, creamy, cheesy creation - pure comfort love.

Lasagna with 3 Cheese Bechamel and Vegetables

1 package lasagna noodles (in this case I used 'Oven Ready' but it's not ideal - presoak in warm water if you use these)

Bechamel
5 cups milk (warmed)
2 1/2 cups vegetable or chicken broth (warmed)
3/4 cup butter
3/4 cup flour
Nutmeg
Basil
Worcestershire Sauce
Pepper Sauce
100 gr. Goat Cheese
150 - 200 gr. Provolone

200 gr. Mozzarella Cheese, grated

3 Tbsp olive oil
1 Onion, chopped
Zucchini, sliced small
Pepper, chopped small
mushrooms (about 10 - 12), sliced fine
4 cloves Garlic, chopped
1 package spinach (or baby spinach, or chard - I used Chard b/c I had it left in the fridge)

To make Bechamel(You might want to do this in two batches if you don't have a saucepan big enough):
Melt butter in a heavy saucepan. Once melted, add flour to make a rue, add the milk and blend. Then add the broth. Keep heat relatively low but let it slowly come to a light simmer, stirring regularly. Once sauce begins to thicken add the seasoning,Worcestershire and Pepper Sauce. Then add the Goat and Provolone Cheese and stir until melted.

Veggies:
Heat the Olive Oil and add the Veggies save the garlic and spinach. After 5 min. add the garlic and spinach and saute until limp.
To Assemble:
Start with Bechamel in the bottom of the Lasagna pan. From there, alternate noodles, bechamel, veggies and mozzarella in that order until everything is used. Place in heated 375 degree F oven and bake for 45 min. Allow to set for about 10 min. after taking it out of the oven before serving.