Tortilla Lasagna Vegetable Stuffed

* 2 tbsp EVO oil
* 5 cloves garlic, minced
* 3 tbsp minced shallots
* 1 c rose wine
* 2 c Béchamel Sauce (see below)
* to taste salt and pepper
* 1 onion, chopped
* 1 c mushrooms, sliced
* 1 zucchini, chopped
* 1 small eggplant, diced
* 2 diced red bell peppers, roasted
* 1 tsp dried basil
* 1 tsp dried oregano
* 3/4c ricotta cheese
* 1/2c mozzarella
* 1 c grated Parmesan cheese

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 inch round baking dish. Sauce: Heat 1 tablespoon olive oil and sauté 2 cloves garlic, and 2 shallots. Add rose wine. Raise heat to high and reduce liquid by half. Stir in Béchamel Sauce and reduce until there is about 1 1/2 cups liquid. Remove from heat and stir in salt and pepper to taste. Filling: In a large skillet sauté 1 tablespoon olive oil, 1 onion, 3 shallots and 3 cloves garlic, mushrooms, zucchini, and eggplant. Sauté until all vegetables are tender. Place vegetables in a large bowl. Stir in red peppers, basil, oregano, ricotta and Parmesan. Season to taste with salt and pepper. Layer mixture onto a tortilla, and repeat process. (Use vegetable/cheese mixture to layer lasagna.) Place in the prepared dish and cover with sauce and mozzarella. Bake at 350 degrees F for 25 minutes, or until tortillas have softened and sauce and mozzarella are bubbly.
Béchamel Sauce@
http://allblindtrust.blogspot.com/2006/02/bchamel-sauce-2-12c-1-low-fat-milk-8.html