Vegetarian Lasagne Recipe

Cook spinach, drain and squeeze out extra moisture. Set aside. Saute garlic and onion in butter until softened. Add mushrooms, cook for about 2 minutes or until lightly browned. Add flour, cook, stirring for another minute. Add milk, stirring constantly and bring to a boil. Reduce heat to low, simmer a couple of minutes. Add basil, oregano, 3/4 cup Parmesan cheese, spinach and zucchini or broccoli. Spread 1/3 of tomato sauce in 9 x 13 inch pan. Cover with layer of noodles. Add 1/3 of vegetable sauce.

Repeat layers, finishing with vegetable sauce. Sprinkle with mozzarella and Parmesan cheese on top. Bake at 350F for 45 mins or until top is golden.