Roasted Vegetable Lasagne

Found on Epicurious. Prep time: 1 hour. Yields 8 servings.

Ingredients

  • 1 large eggplant (1½ pounds)
  • 3 tablespoons extra-virgin olive oil
  • 2 medium zucchini, trimmed and cut lengthwise into ¼-inch-thick slices
  • 2 red bell peppers, quartered lengthwise
  • ½ teaspoon black pepper
  • 1¾ teaspoons salt
  • 2 garlic cloves, minced
  • 3 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 3½ cups whole milk
  • 3 ounces Italian Fontina, coarsely grated (1 cup)
  • 1 ounces finely grated Parmigiano-Reggiano (½ cup)
  • 3 tablespoons finely chopped fresh basil
  • 5 (6¾" x 3½") or 10 (7" x 6¾") no-boil lasagne noodles

Directions

  • Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

  • Cut 3 (⅓-inch-thick) lengthwise slices from center of eggplant and reserve remainder for another use. Brush 2 large shallow baking pans with 1 tablespoon oil total, then arrange eggplant, zucchini, and bell peppers in 1 layer in pans. Brush vegetables with remaining 2 tablespoons oil and sprinkle with pepper and 1¼ teaspoons salt. Roast, switching position of pans halfway through roasting, until eggplant and zucchini are browned and tender, 15 to 20 minutes total, then transfer eggplant and zucchini to a plate. Turn peppers over and continue to roast until tender, about 10 minutes more. Transfer peppers to a bowl and cover, then let stand 10 minutes. Meanwhile, move 1 rack to middle position and leave oven on. Peel peppers.

  • While vegetables roast, cook garlic in butter in a 1½- to 2-quart heavy saucepan over moderate heat, whisking frequently, until fragrant, about 30 seconds. Whisk in flour and cook, whisking constantly, 2 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking constantly. Reduce heat and simmer, whisking frequently, 8 minutes (sauce will thicken slightly when it first comes to a boil). Remove from heat and cool béchamel sauce, stirring occasionally, 10 minutes. Stir in cheeses, basil, and remaining ½ teaspoon salt.

  • Soak noodles in hot water just until pliable, 8 to 10 minutes.

  • Spread ⅔ cup sauce in an 8-inch square baking dish. Drain 1 large noodle or 2 small noodles on a clean kitchen towel (not terry cloth) and put over sauce in dish. Top with half of zucchini in 1 layer, ½ cup sauce, and another noodle (or 2). Make another layer with all of eggplant, ½ cup sauce, and another noodle (or 2), and another with all of bell peppers, ½ cup sauce, and another noodle (or 2). Top with remaining zucchini, ½ cup sauce, and another noodle (or 2). Cover completely with remaining sauce.

  • Bake until golden and bubbling, 25 to 30 minutes. Let stand in pan on a rack 20 minutes.

Cook's notes

  • Roasted vegetables can be prepared 1 day ahead. Store, covered, in the refrigerator.
  • Sauce can be made 1 day ahead. Cover surface with wax paper and chill. Rewarm over low heat, stirring often, before using.

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