Vegetarian Lasagna

For the white sauce:
Melt butter in a medium-size saucepan over medium-low heat. Whisk in flour until blended. Cook, stirring, 3 minutes. Gradually add milk, whisking as you add it. Add salt. Heat to boiling over medium heat. Reduce heat to low. Simmer for 30 minutes or until thick, whisking often. Stir in nutmeg, remove from heat, cover and set aside.

For the vegetables:
Heat 2 teaspoons of oil in a large skillet over medium heat. Add onion, garlic and carrot; sauté 3 minutes. Remove the vegetables to a bowl. Wipe out the skillet. Heat 2 teaspoons of oil in the same skillet over medium heat. Add red pepper; sauté 3 minutes. Remove pepper from the pan to the bowl with the onion mixture. Wipe out skillet. Heat remaining 2 teaspoons of oil. Add zucchini; sauté 5 minutes. Add mushrooms; sauté 3 minutes. Add all of the vegetables back into the skillet. Add tomatoes, olives, salt and pepper. Bring to a boil. Cover the skillet, lower heat and simmer 15 minutes. Stir in basil and set aside.

Preheat oven to 375 F. Lightly grease a 13 x 9 x 2-inch baking dish and set it aside.

Cook noodles following package directions. Drain them when done.

Combine mozzarella, provolone and ¼ cup Parmesan cheese in medium-size bowl. Set aside.

Spread ½ cup of vegetables over the bottom of the greased baking dish. Lay 3 noodles over the top.

Spread half of the remaining vegetables over the noodles. Spread one-third of white sauce over vegetables. Sprinkle with half of cheese mixture. Top with 3 noodles.

Spread remaining vegetables over the top. Top with half of the remaining white sauce. Sprinkle with remaining cheese mixture. Top with 3 noodles.

Top with remaining white sauce. Sprinkle with remaining Parmesan cheese.

Bake in preheated moderate oven (375 F) for 30 minutes or until golden. Then remove it from the oven and let the lasagna stand for at least 10 minutes before cutting.

Note: I may be off on the serving amounts since it will vary based on your appetite. Same goes for prep time.