Baked Lasagna with Roasted Veggies and Avocado Bechamel

INGREDIENTS

carrots, peeled and sliced into 1/4 inch thick rounds

zucchini, sliced 1/4 inch thick

bell pepper, seeded and sliced

1 cup

cherry tomotoes

1 cup

button mushrooms, cleaned and dried

Olive oil

Salt and pepper

4 cloves

garlic

basil leaves, picked and cleaned

Avocados From Mexico, pit and skin removed

2 tbsp

lemon juice

Salt and peper

1/3 cup

olive oil

oven ready Lasagna Sheets

1 cup

shredded mozzarella

1/4 cup

shredded parmesan

Parsley for garnish