Instructions

• 1 Melt 1/4 cup butter in a medium saucepan. Add the garlic and cook for 2 minutes. Add the flour and cook for another 2 minuets. Add the milk 1 cup at a time, stirring constantly untii it thickens. Stir in the pinch of nutmeg. Set aside.
• 2 Meatwhile, heat a pot of water to a boil. Once boiling, add the broccoli and cook for 1 to 2 minutes, remove the hot water and immediatley immerse in ice water. Set aside. Heat 1 tbsp. of oil in a large skillet over medium high heat and add the onion and cook until transliscent, about 5 minutes. Add the spinach and cook down, about 3 minutes. Set aside. In same skillet add more oil, swirl to coat pan. Add the mushrooms and cook for 5 minutes until they start to brown on the edges. Remove to bowl with broccoli.
• 3 In a large bowl, combine the spinach and onion mixture, mushrooms and broccoli, carrots, 1 cup Parmesan cheese, 2 cups mozzarella, 2 cups Ricotta cheese, and the eggs. Mix until totally combined.
• 4 Preheat oven to 400 degrees.
• 5 Melt 2 tbsp. butter in a small saucepan and add the breadcrumbs. Take off the heat and stir to combine.
• 6 In a 9 x 13 glass casserole dish, begin the layers with a small amount of the white sauce at the bottom of the dish followed by a layer of noodles, then the vegetable/cheese mixture, then white sauce and repeat. Once all layers are done top with the breadcrumbs.
• 7 Cover the baking dish with aluminum foil and bake for 45 to 60 minutes, removing the foil for the last 15 minutes. Let stand for 15 to 20 minutes before slicing to serve.