Roasted-Vegetable Lasagne

Name: Roasted-Vegetable Lasagne
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons black pepper; 680 grams large eggplant; 59 milliliters all-purpose flour; 237 milliliters ounces Italian Fontina, coarsely grated; 3 Tbsps finely chopped fresh basil; 2 garlic cloves, minced; 3 Tbsps extra-virgin olive oil; 118 milliliters ounces finely grated Parmigiano-Reggiano; 2 red bell peppers, quartered lengthwise; 2 teaspoons salt; 3 Tbsps unsalted butter; 828 milliliters whole milk; 2 mediums zucchini, trimmed and cut lengthwise into 1/4-inch-thick slices

Roasted-Vegetable Lasagne might be just the main course you are searching for. This recipe makes 4 servings with 585 calories, 24g of protein, and 40g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. Head to the store and pick up zucchini, eggplant, parmigiano-reggiano, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes approximately 5 hours. This recipe is typical of Mediterranean cuisine.

Instructions

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

Equipment you will use

Oven

Cut 3 (1/3-inch-thick) lengthwise slices from center of eggplant and reserve remainder for another use.

Ingredients you will need

Eggplant

Brush 2 large shallow baking pans with 1 tablespoon oil total, then arrange eggplant, zucchini, and bell peppers in 1 layer in pans.

Ingredients you will need

Bell Pepper

Eggplant

Zucchini

Cooking Oil

Equipment you will use

Baking Pan

Brush vegetables with remaining 2 tablespoons oil and sprinkle with pepper and 1 1/4 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.

Ingredients you will need

Vegetable

Eggplant

Zucchini

Peppers

Pepper

Salt

Cooking Oil

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.

Ingredients you will need

Peppers

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Bowl

Oven

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.

Ingredients you will need

Vegetable

Butter

Garlic

Equipment you will use

Whisk

Sauce Pan

Whisk in flour and cook, whisking constantly, 2 minutes.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

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).

Ingredients you will need

Sauce

Milk

Equipment you will use

Whisk

Remove from heat and cool béchamel sauce, stirring occasionally, 10 minutes. Stir in cheeses, basil, and remaining 1/2 teaspoon salt.

Ingredients you will need

Basil

Sauce

Salt

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

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Pasta

Water

Spread 2/3 cup sauce in an 8-inch square baking dish.

Ingredients you will need

Sauce

Equipment you will use

Baking Pan

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, 1/2 cup sauce, and another noodle (or 2). Make another layer with all of eggplant, 1/2 cup sauce, and another noodle (or 2), and another with all of bell peppers, 1/2 cup sauce, and another noodle (or 2). Top with remaining zucchini, 1/2 cup sauce, and another noodle (or 2). Cover completely with remaining sauce.

Ingredients you will need

Bell Pepper

Eggplant

Zucchini

Pasta

Sauce

Equipment you will use

Kitchen Towels

Bake until golden and bubbling, 25 to 30 minutes.

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Oven

Let stand in pan on a rack 20 minutes.

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Frying Pan

·Vegetables can be roasted and peppers peeled 1 day ahead and chilled, covered.·Sauce can be made 1 day ahead. Cover surface with wax paper and chill. Rewarm over low heat, stirring often, before using.

Ingredients you will need

Vegetable

Peppers

Sauce

Equipment you will use

Wax Paper