Health knowledge made personal
 This past weekend I threw my brother's fiance bridal shower, hawaiian themed, and it was great. A beautiful day spent with my family is always a great time. My grandmother was in glory for her first grandchild to be getting married and having her first shower, it was a priceless moment for me to witness her happiness.  After the shower we moved the presents, and the party back to my brother's house where we continued the cocktails and laughter. My mom and I had fixed up a few things to munch on being that the MEN would finally be there and probably didn't eat too much on the golf course so they would be bringing their appetites. All week long I had plotted out what I was going to be making. I was reading my bloggy friends new posts and ideas and a few friends were totally engulfed in lasagna. The word vegetarian lasagna came up and I knew what I was craving.   Béchamel Sauce 4 1/2 tablespoons butter 4 1/2 tablespoons all purpose flour 4 1/2 cups whole milk 2 1/2 cups freshly grated Parmesan cheese (about 7 1/2 ounces) Salt and ground pepperGround nutmeg In a large skillet, sauté zucchini in hot olive oil over medium heat for 3-4 minutes or until lightly browned. Add thawed spinach to the zucchini and toss gently until wilted. Add garlic and cook for 1 minute.      Melt butter in heavy medium saucepan over medium-high heat. Add flour; stir 1 minute. Gradually whisk in milk. Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes. Stir in 1 1/2 cups Parmesan. Season to taste with salt, pepper, and ground nutmeg.          (Can be prepared 1 day ahead. Cover with foil and refrigerate.)     |
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