Roasted Veggie Lasagna

I usually don't post recipes here, but I LOVE this one so much and feel it's somewhat of a unique recipe so I'm posting it. Let me know if you make it and if it turns out! Happy Sunday!

1/2 c butter

1/2 c flour

4 c milk (I use skim and it works great)

nutmeg

white pepper (gives it wonderful flavor, don't skimp!)

1 chicken bouillon cube

diced veggies (I use 2 zucchini, 2 squash, 3 carrots, 3 cloves garlic and spinach)

shredded chicken

lasagna noodles

1 c parmesan (I actually used asiago bc that's what I had)

1 c mozzarella

Dice veggies (except spinach) and toss in EVOO and salt/pepper. Roast in oven at 400 degrees.

Cook lasagna noodles, lay out to cool.

While veggies are roasting and noodles are cooking, make bechamel  sauce:

Melt butter, whisk in flour. Slowly add milk, then spices. Cook until bubbly and thick.

In 9x13 pan, lay some bechamel sauce to coat the bottom of the pan.

Layer noodles, chicken, veggies, spinach, bechamel sauce, cheese.

Continue layering for a total of 3 layers.

Cover with foil and bake at 350 degrees for 50 minutes.

OBSESSED.