Vegetarian Lasagna

First, make the filling. Set up a food processor and put the Cremini Mushrooms (455 g) in its bowl. Pulse them until finely chopped to make room for the rest of the vegetables.

Then add in the Garlic (4 cloves) , Onion (1) , Carrot (1) , Celery (1 stalk) , Red Bell Pepper (1) , and Broccoli (1 head) to the food processor bowl. Run the processor until it becomes pasty but still has some texture.

Heat the Olive Oil (1 dash) in a large skillet with deep sides over medium-heat. Add the veggies and aromatics to the pan and let them cook through and become fragrant for about 6-8 minutes.

Use the same skillet to make the bechamel since it has a flavorful veggie base. Melt the Butter (90 g) in the skillet still over medium high heat. Whisk in the All-Purpose Flour (45 g) and keep whisking them together until you have a thick, golden paste.

Keep whisking while you slowly pour in the Milk (720 mL) until you have a lovely white sauce. Whisk in the Salt (1 pinch) and Ground Nutmeg (as needed) then let the sauce simmer and thicken for 10-15 minutes.

Keep whisking it occasionally so that it doesn't become lumpy. While the bechamel cooks, finish the filling by stirring the Whole Milk Ricotta Cheese (905 g) , Fresh Basil (5 g) , Parmesan Cheese (20 g) , Salt (2 pinches) , and Freshly Ground Black Pepper (2 pinches) into the bowl with the veggies thoroughly.

The water should be boiling by this point, so boil the Lasagna Noodles (16) until tender for about 8 minutes. Drain them and set them aside to cool enough to handle.

Spread another thin layer of bechamel on top of the noodles, followed by a thick, generous layer of the veggie filling and a big handful of Shredded Mozzarella Cheese (225 g) sprinkled on top. You will probably only use about half of the filling. Freeze the rest for later use, it keeps for months!