UNIVERSITY OF CHARLESTON'S VEGETABLE LASAGNA

2 pounds dry lasagna noodles
4 pounds carrots, in 1/4-inch slices
4 pounds zucchini, in 1/4-inch slices
2 tablespoons olive oil
3 onions, chopped
4 pounds mushrooms, thinly sliced
1/4 cup chopped fresh basil
2 tablespoons thyme
1 tablespoon oregano
6 pounds cooked and drained spinach
1 quart part-skim ricotta cheese
1 1/2 quarts shredded part-skim mozzarella cheese
3/4 cup grated Parmesan
1 gallon white sauce (made with 1 pound butter, 1 pound flour and 1 gallon milk)

Boil noodles for 6 minutes.

Add carrots and zucchini; continue to boil until vegetables and noodles are tender. Drain.

In large skillet, cook onions and mushrooms with herbs in olive oil until tender.

In bowl, mix spinach with ricotta and set aside.

Make white sauce by melting butter; stir in flour, cooking 1 minute or longer; stir in milk; cook until thickened.

Layer sauce, noodles, vegetables, spinach mixture then mozzarella; repeat, using all ingredients. (Amount is for regulation steam table-size pan.) Sprinkle top with Parmesan.

Bake, uncovered at 350 degrees F for 25 minutes. Let stand 5 minutes before cutting.

Makes 24 servings