Pasta al forno is Italian for "baked pasta" and is a crowd-pleasing dish commonly served at get-togethers and special occasions. The most famous type of pasta al forno is lasagna. This traditional vegetable lasagna recipe appeals to all ages and is suitable for vegetarians. The bechamel and tomato sauces can be made ahead of time and stored in the refrigerator for convenience: Ingredients for the Vegetable Lasagna Recipe 2 tablespoons butter 16 ounces lasagna noodles, cooked al dente 20 ounces sliced fresh mushrooms 12 ounces fresh spinach 1 medium zucchini, sliced 1/3 cup of white wine 16 ounces fresh mozzarella Ingredients for the Tomato Sauce 3 tablespoons olive oil 1 onion, chopped 2 cloves garlic, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cans crushed tomatoes 2 tablespoons dried Italian seasoning 2 teaspoons salt 2 teaspoons pepper Ingredients for the Bechamel Sauce 5 tablespoons butter 1/4 cup flour 4 cups whole milk 2 teaspoons salt 1/4 cup grated parmesan Preparation for the Vegetable Lasagna Recipe Start the vegetable lasagna recipe by making the tomato sauce so it has plenty of time to simmer. Heat the olive oil in the bottom of a large pot. Add the onion, garlic, carrots and celery and sauté until soft. Stir in the canned tomatoes (do not drain), salt, pepper and seasoning. Simmer over low heat for at least an hour. To make the bechamel sauce, begin by melting the butter in a large skillet over low heat. Gradually whisk in the flour until smooth. Then switch to a wooden spoon and continue stirring until the flour thickens and becomes a light golden color. Turn up the heat up to medium and whisk in the milk. Bring it to a low boil, reduce heat back to low and simmer for 10 to 20 minutes. Stir in the salt and parmesan. When you're ready to put the lasagna together, cook the noodles, preheat the oven to 350 degrees and grease a 9" by 13" baking dish. Heat the butter in a skillet and add the mushrooms, spinach and zucchini. Sauté until browned and pour in the white wine. Cook until the zucchini is softened, and the spinach is wilted. Spread a thin layer of tomato sauce in the bottom of the pan and add a layer of noodles. Top with the vegetable mixture, bechamel sauce and sliced mozzarella. Continue layering until all the ingredients are gone and top with mozzarella. Bake for 45 minutes. Try this delicious dish with a glass of Vermentino!