Vegetable White Lasagna

Ingredients

• 2 3/4 Cups Heavy Cream (or whole milk)
• 1 Spray Sage (fresh, about 6 leaves)
• 10 oz Pancetta (chopped)
• 1 Zucchini (small, sliced)
• 1 Head Broccoli (chopped)
• Salt and Black Pepper (to taste)
• 6 Tablespoons Butter
• 1/3 Cup Flour
• 1 Squeeze Lemon Juice (almost 1/2 a lemon )
• 1/4 teaspoon Nutmeg
• 1 Box No Boil or Fresh Lasagna Noodles (9oz)
• 8 Ounces Raclette (about 10 slices)
• 1 1/4 Cups Mozzarella Cheese (shredded)
• 2 Tablespoons Parmesan Cheese (shredded)
• Fresh Parsley

Instructions

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   In a pot, add the cream and sage and bring to a boil. Turn off and pour into a bowl to allow to steep for 15 minutes.

3. 3

   Cook the pancetta in a skillet over medium heat until crisped. Reserve 2 tablespoons of pancetta for the very top in a separate dish. Remove to a plate.

4. 4

   Add the zucchini to the skillet with salt and pepper and cook for a few minutes, until one side is beginning to turn golden and throw in the broccoli with a little more salt and pepper. Cook until vibrant green. Remove to another plate.

5. 5

   Meanwhile, wipe out the saucepan and melt the butter over medium heat.

6. 6

   Whisk in the flour and allow to cook for about 2 minutes, whisking occasionally until thickened. Then add the lemon juice and nutmeg and whisk in.

7. 7

   Remove the sage from the milk, (rewarm in microwave if it cooled) and slowly, while whisking, drizzle the milk into the flour and butter. Simmer on low for five minutes.

8. 8

   Take 2 tablespoons of the sauce and spread into the bottom of a 8x8 casserole dish. Mix the broccoli and zucchini into the sauce.

9. 9

   Boil noodles if necessary otherwise lay three in the dish, top with bechamel mixture, a sprinkle of pancetta, and 4 slices of raclette.

10. 10

    Repeat another 2 layers with the 3rd layer using only 2 slices of raclette.

11. 11

    On the last layer, layer like normal but end with mozzarella, the tiny bit of pancetta and parmesan.

12. 12

    Spray foil with nonstick spray and cover the dish. Bake for 40 minutes, remove the foil and cook for 10 min more, resulting in 50 min total.

13. 13

    Sprinkle with fresh parsley and serve.