Roasted Vegetable Lasagna

After a nice, but altogether too short spring break, we're back. We hope you missed us.

This dish is not your typical lasagna. It's layered with vegetables and a white sauce (béchamel) rather than meat and tomatoes. And it's really good. I can't wait to make it during the summer when I can pick all of these ingredients from my garden.



Roasted Vegetable Lasagna
Recipe adapted from Gourmet May 2007
Pictures by Caroline

1 large eggplant, sliced 1/4 inch thick
3 tablespoons extra-virgin olive oil
3 medium zucchini, cut in half lengthwise, and then into 1/4-inch-thick slices,
2 red bell peppers, cut into 1/2 inch slices
6 button mushrooms, cut into 1/2 inch slices
1 yellow onion, quartered
1/2 teaspoon black pepper
1 1/4 teaspoons salt
1 package no-boil lasagna noodles

1. Preheat oven to low broil. In a large bowl, toss vegetables with salt, pepper, and 2 tablespoons oil. Arrange vegetables onto large baking sheets (you may need two), and roast about 15minutes, or until vegetables are lightly browned and tender (but not mush).
2. Meanwhile, soak noodles in hot water just until pliable, 8 to 10 minutes.
3. Spread 2/3 cup sauce in an 8-inch square baking dish. Drain noodles and place a layer of noodles over the sauce. Top with eggplant, 1/2 cup sauce, then another noodle layer. For the second layer, spread peppers, onions and mushrooms, 1/2 cup sauce, and another noodle layer. For the third layer, spread the zucchini, 1/2 cup sauce, and final noodle layer. Top with remaining sauce. Sprinkle more cheese on top, if desired. (As an alternative (simpler) layering method: mix all the vegetables together and spread them, 1/3 at a time, over the noodles. Top each layer with 1/2 cup sauce).
4. Bake at 425 F until golden and bubbling, 25 to 30 minutes. Let stand in pan on a rack 20 minutes.

Béchamel Sauce:
4 garlic cloves, minced
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
3 ounces Italian Fontina, coarsely grated (1 cup)
1 ounces Parmigiano Reggiano cheese, finely grated (1/2 cup)
3 tablespoons finely chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

1. While vegetables roast, cook garlic in butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, whisking frequently, until fragrant, about 30 seconds. Whisk in flour and cook, whisking constantly, 2 minutes.
2. 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 1/2 teaspoon salt.