Heya, it's me,  Ghosty, again :3
I got another recipe for you today. Yeah the cooking cub has been wrecking the kitchen again. ;)
And again .. it's veggie, sorry meat lovers ^.^'
Sadly, lasagna is one of the dishes that is almost impossible to get a good picture of it.
Or you cheat and only cut it after it's cold and then take the picture.
But that is cheating… I don't do that.

Ingredients:
Lasagna sheets
1 big red onion
2 carrots
A piece of celery
2-3 garlic cloves
1 Bell pepper
1 small zucchini
Chestnut mushrooms
Canned/sieved tomatoes or a mix of canned/sieved and pureed tomatoes
~75g flour
~75g butter
~1-1,5L milk
1tbs Tomato paste
Fresh Mediterranean herbs (oregano, rosemary, thyme, basil)
Parmigiano cheese, freshly grated
Olive oil
Butter
Salt, pepper, nutmeg, spices to your taste

Preparation:
Clean and peel your vegetables as required. Only wipe the mushrooms with a papertowel, don't wash them.
Chop onion, carrots, celery and garlic finely, cut the rest of the vegetables into small cubes, the mushrooms into thicker slices or wedges.
If you are using whole canned tomatoes, cut them into pieces.

Tomato sauce:
Heat some butter and a dash of olive oil in a large enough pan and prepare some Mirpoix by roasting onions, carrot and celery (you can already put in rosemary and thyme, as those herbs need heat).
Next in line is the bell pepper, then add Zucchini and the garlic, but make sure not to burn it.
Add some tomato paste, continue to roast a little longer, then pour in your tomatoes.
Let it simmer until the sauce thickens, add the mushrooms last.
Season to a hearty taste with salt, pepper, herbs and other spices, just as you like.
I used "Tuscan Pasta spice" and "Roman spice", two very good spice blend from Ingo Holland, a guy who creates high quality spices without any added stuff like MSG or yeast extract. Just pure spices.

Bechamel sauce:
Melt butter in a largo enough pot, then sprinkle in the flour and blend until it's smooth.
Cook it carefully for a couple of minutes until it loses it's raw flour taste.
Make sure not to brown it, you need a white roux for the sauce.
Carefully add milk and whisk vigorously into a smooth sauce.
Let it boil up once, then turn down the heat a little and cook it for several minutes. This will cause it to thicken and to lose the last of the raw flour taste.
Add liquid if necessary.
Season it to you taste with salt, pepper, nutmeg and other spices.
Keep it warm (if it cools down too much it will turn into pudding ^.^' )
And one rule about Bechamel: You never got enough Bechamel ^.^'

Building you lasagna:
Preheat your oven to about 200°C
Depending on the noodle sheets you either need to pre-cook them for a few minutes or you can use them without pre-cooking. In my opinion, pre-cooking them for about 3-4 minutes makes it easier.
Even if you got the non-pre-cooking variant.
Start by pouring a little Bechamel into your casserole dish and spread it evenly.
Place a layer of lasagna sheets on top of it.
Add some of your thickened tomato sauce, spread it out, then pour some Bechamel on top of it.
Add another layer of pasta sheets.
Continue to build your lasagna until your ingredients are used up.
Finish with a layer of Bechamel sauce, then top it with freshly grated Parmigiano cheese.

Bake in your oven for about 35-45 minutes (depends on your oven) until it's nice and brown.
Before cutting the lasagna, let it rest for about 10 minutes.

Enjoy! ^_^