Veggie Lasagne

This recipe is fairly simple, and the trick is to get your tomato sauce going before you make the other sauces. I also cheat by using the kind of noodles that you don't have to boil.

Vegetarian tomato sauce (below)
1 egg
1/2 lb ricotta cheese
1/4 C grated parmesan cheese
1/8 tsp nutmeg
1/2 tsp salt
1/2 C butter
4 Tbs flour
1 C milk
1 C vegetable broth
1 package lasagne noodles
2 C shredded mozarella cheese

Once you have the tomato sauce cooking (or already cooked), make your cheese filling by blending the ricotta, parmesan, nutmeg and salt together. Then, in a small saucepan, start the Bechamel sauce by melting the butter over a low flame and add the flour. Stir together for a minute to form a roux and then slowly add the broth and milk while stirring constantly.

In a 9x13 baking pan, layer the one third of the tomato sauce, half the cheese filling, half the Bechamel, and half the noodles, and repeat. Finish off with the rest of the tomato sauce and the mozarella cheese on top. Bake for between 30-40 minutes at 400 degrees.