Roasted-Vegetable Lasagne

Ingredients for Roasted-Vegetable Lasagne

• 1 large aubergine (675g)

• 45ml extra-virgin olive oil

• 2 medium courgette, trimmed and cut lengthwise into 1/4-inch-thick slices

• 2 red peppers, quartered lengthwise

• 1/2 teaspoons black pepper

• 1 3/4 teaspoons salt

• 2 garlic cloves, minced

• 3 tablespoons unsalted butter

• 60ml plain flour

• 850ml whole milk

• 90g Italian Fontina, coarsely grated (240ml )

• 30g 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

How to make Roasted-Vegetable Lasagne

Put oven racks in upper and lower thirds of oven and preheat oven to 218°C.

Cut 3 (1/3-inch-thick) lengthwise slices from centre of aubergine and reserve remainder for another use. Brush 2 large shallow baking pans with 1 tablespoon oil total, then arrange aubergine, courgette, and peppers in 1 layer in pans. 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 aubergine and courgette are browned and tender, 15 to 20 minutes total, then transfer aubergine and courgette 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 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. 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 teaspoons salt.

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

Spread 160ml 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 courgette in 1 layer, 120ml sauce, and another noodle (or 2). Make another layer with all of aubergine, 120ml sauce, and another noodle (or 2), and another with all of peppers, 120ml sauce, and another noodle (or 2). Top with remaining courgette, 120ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.