Mom’s Creamy Veggie Lasagna

Ingredients

• 2 Tbsp Butter
• 1 Large Leek, sliced thin (8 oz)
• 16 oz Broccoli, roughly chopped small
• 3 Garlic Cloves, finely chopped
• 2 Medium Zucchini, quartered lengthwise and sliced thin (12 oz)
• 2 tsp Kosher Salt
• 1 tsp Freshly Ground Black Pepper
• 1 tsp Dried Oregano
• 16 oz Baby Spinach, roughly chopped
• 6 Tbsp Butter
• 6 Tbsp All Purpose Flour
• 6 Cups Whole Milk
• 2 tsp Kosher Salt
• 1/2 tsp Freshly Ground Black Pepper
• 1 Dash Cayenne Pepper
• 1/4 tsp Nutmeg
• 1/2 Cup Grated Parmesan
• 1 Package Oven Ready (No Boil) Lasagna
• 1+1/2 Cups Grated Parmesan
• 1 Cup Shredded Mozzarella
• 1/4 Cup Fresh Basil Leaves

Instructions

1. In a large pot over medium high heat, melt the butter then add the leeks, broccoli, and garlic. Cook while stirring for 3-4 mins until starting to become tender, then add the zucchini, salt, pepper, and oregano. Cook while stirring for 5-6 more mins until almost fully tender, then turn the heat down to medium and add the spinach. Cook for 2-3 mins until bright green and wilted.
2. Preheat the oven to 375F.
3. In a separate medium pot over medium heat, melt the butter and then add the flour. Cook the flour while whisking constantly for 1 min, then start gradually adding the milk 1/2 cup at a time, whisking so that the milk gets fully incorporated before adding more. Once all of the milk is added, turn heat up to medium high and cook, whisking often, until the sauce starts to bubble and thickens slightly (4-6 mins). Mix in the kosher salt, pepper, nutmeg, cayenne, and parmesan.