Roasted-Vegetable Lasagne
Epicurious
Roasted vegetables and Italian Fontina lend this lush-tasting lasagne a more intense flavor than than you’d get with the usual spinach and ricotta filling.
ingredients
- 1 large eggplant (1 1/2 pounds)
- 3 tablespoons extra-virgin olive oil
- 2 medium zucchini, trimmed and cut lengthwise into 1/4-inch-thick slices
- 2 red bell peppers, quartered lengthwise
- 1/2 teaspoon black pepper
- 1 3/4 teaspoons salt
- 2 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 finely grated Parmigiano-Reggiano (1/2 cup)
- 3 tablespoons finely chopped fresh basil
- 5 (6 3/4- by 3 1/2-inch) or 10 (7- by 6 3/4-inch) no-boil lasagne noodles
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