Tripple Veggie Lasagna

Everyone knows I love veggies. And there are few comfort foods as warm as a good lasagna. Here’s a perfect mix of two great things.

Ingredients:
1 head cauliflower, sliced thin
2 small heads broccoli, sliced thin
1 sweet potato, sliced thin (use mandolin if available)
1 package lasagna (use regular kind, instead of no boil)
1/2 cup parmesan, shredded

Cheese sauce:
4 Tbutter
1/4 cup flour
4 cups milk
4 cups grated cheese, mozzarella and/or cheddar, or other good melting cheese of choice
1/2 tsp garlic powder
salt and pepper, to taste

Directions:
Preheat oven to 400. Prepare lasagna noodles according to package instructions. Saute vegetables in 1 tsp oil in a large pan until tender. Prepare cheese sauce by melting butter in a medium pot, then add flour and cook for 2 minutes, whisking all the time. Add in milk and continue to whisk. Bring to a simmer until thickened, being careful not to burn. Add cheese a little at a time and melt. Add garlic powder, salt, and pepper. Ladle a spoonful of sauce onto the bottom of a 9X13 pan, then add noodles, vegetables, and more sauce. Repeat the layers two additional times. Reserve a few spoonfuls of cheese sauce to top the cooked lasagna with when serving. Top with parmesan cheese. Cover with foil and bake for 45 minutes. Remove foil and cook an additional 15 minutes at 425. Let stand for 10 minutes.