Veggie Pesto Lasagna

This recipe came about from watching the food network and having some lasagna noodles in the pantry.  I normally make a meaty red sauce lasagna but wanted to try something new.  Now it's my go to for vegetarian dinner guests. 

Ingredients:

• 9-12 no boil lasagna noodles (about 1/3 lb)
• 3-5 raw zucchini
• 1/2-1 bag of spinach 
• 1 package of basil
• 1/2 cup of olive oil
• 3 Tbsp butter
• 3 Tbsp flour
• 3 cups of milk
• Parmesan cheese
• Salt and pepper to taste
• 1/2 tsp ground nutmeg

Directions:

1. Make pesto:

• Put basil, olive oil, and salt and pepper in food processor.
• Pulse until chunky paste.

2. Make bechamel sauce:

• Melt 3 tbsp of butter in a pan
• Whisk 3 tbsp of flour into butter until light brown
• Add 3 cups of milk and whisk until thick
• Add salt and pepper to taste
• Add 1/2 tsp ground nutmeg

3. Slice zucchini into 1/2 inch thick rounds.

4. Preheat oven to 375 degrees.

5. Assemble lasagna:

• Put a little of the bechamel sauce on the bottom of a 6x9 or 8x8 inch pan
• Cover bottom of pan with raw noodles
• Add a layer of bechamel and a layer of pesto to cover noodles
• Add a layer of raw zuchinni
• Add a layer of raw spinach
• Add a layer of bechamel and a layer of pesto to cover vegetables
• Repeat noodle, sauce, veggie, then sauce.
• Add one more layer of noodles
• Add a layer of bechamel and a layer of pesto to cover noodles 
• Top with parmesan cheese and salt and pepper.  

6. Let lasagna sit for 30 minites before baking

7.  Bake lasagna 40-45 minutes

8. Let rest for 20 minutes before cutting and serving