Roasted Vegetable Lasagna

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The Foodies' Kitchen

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Ingredients

1 large eggplant

1 onion

1 red bell pepper

basil leaves, about 5 fresh leaves

1 cup sliced mushrooms

1 lb Mozzarella cheese, shredded

1 cup Parmesan cheese

1 ½ cups béchamel sauce

1 ½ cups Italian tomato sauce.

1 pack lasagna pasta

Dried oregano, for sprinkling.

5 tablespoons butter

4 tablespoons all-purpose flour

4 cups milk

2 teaspoons salt

1/2 teaspoon freshly grated nutmeg

1 bay leaf

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