Gorgonzola Garden Lasagna

   I've mentioned before that I didn't really grow up eating lasagna.  However, it has become one of my favorite comfort foods.  Anything with pasta is comforting to me, honestly.  I was in my teens when I first had vegetable lasagna.  It blew my mind; why had I never had it before?!  Frequently, I have little mental debates with myself about whether I like traditional or veggie better.  It depends on the season, it often the conclusion I come to.  The traditional stuff seems too heavy for the summer.  This veggie packed version is just what those cravings call for in the summer.  Use whatever vegetables you like.  The twist in this particular dish, is the light gorgonzola sauce.  It adds a beautiful background depth that is a little sweet, a little tangy, and cheesy without being heavy.  Oh, and can you believe I forgot to put garlic in this?!  Whatev, it was still delicious.

Gorgonzola Garden Lasagna
8 oz whole grain lasagna noodles, cooked 1 min less than pkg directions (12 noodles)
2 lrg carrots, diced
1 small onion, diced
1 small bell pepper, diced (your favorite color)
5 oz frozen chopped spinach, thawed
1 lb frozen broccoli florets, thawed (break down the larger pieces)
1 14oz can petite diced tomatoes, drained
salt, pepper, oil
white sauce:
2 Tbsp extra virgin olive oil
1 Tbsp butter
3 Tbsp flour
1 C milk (I like buttermilk for it)
1 C low sodium chicken broth
3/4 C crumbled gorgonzola
1/4 C grated parmesan
1 tsp oregano
1/4-1/2 tsp red pepper flake
pinch nutmeg
cheese mixture:
1 1/2 C part skim ricotta
1 1/2 C part skim shredded mozzarella
1 egg
1/4 C chopped parsley

   Combine ingredients for cheese mixture.
   Heat a little oil over medium heat in a large pan, saute onions, carrots, and bell pepper until tender, 7-8 minutes.  Add tomatoes, spinach, and broccoli.  Cook together for 4-5 minutes.  Lightly salt and pepper.
   Melt butter into oil for white sauce over medium heat.  Whisk in flour.  Cook for about 1 minute, keep whisking to prevent lumps.  Keep whisking while slowing pouring in milk and broth.  Allow mixture to thicken.  Whisk in gorgonzola and parm.  Add oregano, red pepper flake, and nutmeg.   
   Spread a little bit of sauce (~1/4 C) into the bottom of a lightly sprayed 13x9 deep sided. baking dish.  Add the rest to vegetables.  Salt and pepper to taste, it shouldn't need to much.
   Add four noodles to bottom of baking dish.  Spread 1/3 of cheese mixture over noodles.  Add 1/3 of vegetables.  Repeat 2 more times.
   (From this point, it will keep in fridge for 2-3 days.  Add 15 minutes to covered baking time if baking straight from the fridge.)
   Bake at 350 deg F for 25 minutes covered.  Uncovered for 15 minutes.
   Serves 8.