Vegetarian Lasagna

• unsalted butter, to grease
• 16 oz kabocha squash, cut into pieces (1 in.) (approx. 1 med. squash)
• 6 oz red bell pepper, cut into strips (approx. 1 lg. pepper)
• 16 oz cauliflower, cut into slices (1 in.) (approx. 1 med. cauliflower)
• 2 oz olive oil
• ¾ tsp salt
• 2 oz Parmesan cheese, cubed (approx. 1 in.)

Tomato Sauce & Squash Mash

• 3 garlic cloves
• 1 oz extra virgin olive oil
• 1 can crushed tomatoes (approx. 14.5 oz)
• 1 tbsp fresh oregano, leaves only (approx. 5 stalks)
  of 2 tsp dried oregano
• 2 oz unsalted butter

Béchamel Sauce

• 18 oz whole milk
• 2 oz unsalted butter, cut into pieces
• 2 oz all-purpose flour
• ⅛ tsp ground nutmeg
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 5 oz ricotta cheese

Lasagna Assembly

• 13 sheets dried lasagna noodles (4 in. x 8 in. sheets)
• 10 oz zucchini, cut into ribbons (approx. 1 lg. zucchini)
• 6 oz carrot, cut into ribbons (approx. 2 lg. carrots)
• 12 oz portobello mushrooms, cut into slices ( ⅛ in.) (approx. 4 lg. mushrooms)