• 

  unsalted butter to grease
• 

  kabocha squash cut into pieces (1 in.) (approx. 1 med. squash)

  16 oz
• 

  red bell pepper cut into strips (approx. 1 lg. pepper)

  6 oz
• 

  cauliflower cut into slices (1 in.) (approx. 1 med. cauliflower)

  16 oz
• 

  olive oil

  2 oz
• 

  salt

  ¾ tsp
• 

  Parmesan cheese cubed (approx. 1 in.)

  2 oz

Tomato Sauce & Squash Mash

• 

  garlic cloves

  3
• 

  extra virgin olive oil

  1 oz
• 

  crushed tomatoes (approx. 14.5 oz)

  1 can
• 

  fresh oregano leaves only (approx. 5 stalks)

  1 tbsp
  2 tsp dried oregano
• 

  unsalted butter

  2 oz

Béchamel Sauce

• 

  whole milk

  18 oz
• 

  unsalted butter cut into pieces

  2 oz
• 

  all-purpose flour

  2 oz
• 

  ground nutmeg

  ⅛ tsp
• 

  salt

  ½ tsp
• 

  freshly ground black pepper

  ½ tsp
• 

  ricotta cheese

  5 oz

Lasagna Assembly

• 

  dried lasagna noodles (4 in. x 8 in. sheets)

  13 sheets
• 

  zucchini cut into ribbons (approx. 1 lg. zucchini)

  10 oz
• 

  carrot cut into ribbons (approx. 2 lg. carrots)

  6 oz
• 

  portobello mushrooms cut into slices ( ⅛ in.) (approx. 4 lg. mushrooms)

  12 oz