Veggie Lasagna (or white sauce lasagna)

Ingredients:

2 Eggplants
3 Zucchinni (if small)
Mushrooms
Cheese
Butter
Flour
Salt
Pepper
1 cup of milk

Follow the same instructions as the meat lasagna in terms of heating the oven and layering the lasagna.

Preparing the veggies:
Cut up the veggies in thin slices, place in a tin foil and toss with olive oil, pepper and salt. Close up tin foil so it like a closed package and stick in the oven at 450 degrees farenheit for about 10-15 minutes.

Take out and cool.

Bechamel sauce.

Melt butter in pan at medium heat. Sprinkle a handful of flour and stir until a paste forms. Take of heat and add milk. Put it back on the stovetop and stir until it thickens. Add salt and pepper to taste. If the sauce is too thick when you are layering, go back and add more milk to thin it out.