Whole Wheat Vegetable Lasagna

Ingredients:

• 10-12 sheets of whole wheat lasagna, boiled, cooked and drained
• a pound of each carrot and zucchini, sliced into rounds
• a pound each of broccoli and cauliflower florettes
• 4 tbsps olive oil
• a tablespoon minced garlic
• 1/2 tsp of fine salt
• 1/2 tsp pepper powder
• Parmesan cheese
• Bechamel sauce

Procedure:

1. Boil carros in water until tender but firm. Drain, then saute in some olive oil and garlic. Season with salt and pepper, then transfer to a bowl. Do the same to the florettes and zucchini.
2. Preheat oven at 350 degrees Fahrenheit.
3. Spread some bechamel sauce on the bottom of a buttered glass baking dish and set a layer of lasagna. Then, alternately layer with the three sauteed veggies. Top it off again with bechamel sauce, parmesan cheese and some more olive oil.
4. Bake in oven for 20-30 minutes. Allow to settle for 10 minutes before serving.