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Ingredients

• 2 Tbsp. extra virgin olive oil
• 1 1/2 lb sliced zucchini, 1/2-inch rounds
• 2 lrg red bell peppers, 1-inch pcs
• 2 lrg leeks with white and pale green, thinly sliced
• 1 1/4 lb mushrooms, quartered
•     salt and black pepper, to taste
• 1/2 c. pesto sauce, your choice
• 3 Tbsp. unsalted butter
• 3 Tbsp. all-purpose flour
• 2 c. warm whole lowfat milk
•     salt and white pepper, to taste
• 1/4 tsp nutmeg, freshly grated
• 1 1/2 lb ricotta cheese
• 3 lrg Large eggs
• 1 c. Parmesan cheese, freshly grated
• 2 Tbsp. finely minced fresh parsley
•     salt and white pepper, to taste
• 1 lb lasagna noodles
•     fresh or possibly dry, green or possibly white
• 3/4 lb Muenster cheese, thinly sliced
•     and diced
• 1/3 c. Parmesan cheese, freshly grated

Description

ROASTED VEGETABLES: Clean The Vegetables, Being Careful To Remove The Sand From The Leek Rings. Preheat The Oven To 450F. In A Large Roasting Pan, Combine The Oil, Zucchini,…

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