1 full load of pasta dough made into lasagna noodles
2 heads garlic
1 tablespoon olive oil
1 medium-size yellow onion, chopped
1 medium zucchini cut lengthwise and sliced thin
1/2 pound mushrooms, sliced thin
1 cup fresh or frozen green peas
2 teaspoons lemon juice
1/4 teaspoon black pepper
1 (4 ounce) jar pimientos, drained and sliced lengthwise into 1/2-inch strips
1-1/2 cups skim milk
2-1/2 tablespoons flour
1/2 teaspoon dried oregano, crumbled
1/4 cup grated Parmesan cheese
Directions
Make lasagna sheets and set aside
Preheat the oven to 375?F
Wrap each unpeeled garlic head in aluminum foil, set in the oven, and roast for 20 minutes
Cool in the foil until easy to handle, then pull off the garlic cloves one by one and pinch, squeezing the flesh into a small bowl, mash the garlic and set aside
Cook the lasagna noodles al dente, rinse with cold water, drain and set aside to cool
Meanwhile, heat the olive oil in a heavy 10- inch skillet over moderate heat for 1 minute
Add the onion and zucchini and cook, uncovered, until soft, about 5 minutes
Add the mushrooms and cook, uncovered, 3 minutes longer
Add the peas and cook 3 more minutes
Stir in the lemon juice, pepper, and pimiento and remove from the heat
In a small saucepan, whisk the milk into the flour; set over moderately low heat and cook, stirring, for 4 minutes or until thickened
Mix in the oregano, cheese, and reserved garlic
Measure out 1/2 cup of the sauce and reserve
Combine the rest with the zucchini mixture
To assemble the lasagna, line the bottom of an ungreased 8"x 8"x 2" baking pan with the cooked lasagna noodles, cutting them to fit and reserving the scraps
Spread half the zucchini mixture over the noodles, add a second layer of noodles, spread with the remaining zucchini mixture, then top with the noodle scraps
Finally, smooth the reserved sauce evenly over all
Cover with aluminum foil and bake 20 minutes; uncover and bake 15 more minutes.
