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Roasted Eggplant Lasagna

 Roasted Eggplant Lasagna
With a vegetarian on my guest list, I was inspired to make this lasagna for a party. Watching the cheese bubbling and smelling roasting veggies, I couldn't wait for the party to start. Everyone went home with the recipe.
8 ServingsPrep: 50 min. Bake: 30 min. + standing

Ingredients

  • 1 small eggplant
  • 2 small zucchini
  • 5 plum tomatoes, seeded
  • 1 large sweet red pepper
  • 1 large onion, cut into small wedges
  • 1/4 cup olive oil
  • 3 tablespoons minced fresh basil, divided
  • 3 garlic cloves, minced
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2/3 cup pitted Greek olives, chopped
  • 1/4 cup butter, cubed
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 2-3/4 cups milk
  • 1 bay leaf
  • 1/8 teaspoon ground nutmeg
  • 5 tablespoons grated Parmesan cheese, divided
  • 2 tablespoons shredded Asiago cheese
  • 3/4 cup shredded part-skim mozzarella cheese
  • 6 no-cook lasagna noodles

Directions

  • Cut eggplant, zucchini, tomatoes and red pepper into 1-in. pieces;
  • place in a large bowl. Add onion, oil, 2 tablespoons basil, garlic,

2 of 2

Roasted Eggplant Lasagna (continued)

Directions (continued)

  • 1/2 teaspoon salt and 1/4 teaspoon pepper; toss. Transfer to two
  • greased 15-in. x 10-in. x 1-in. baking pans. Bake at 450° for
  • 20-25 minutes or until crisp-tender. Stir in olives.
  • In a large saucepan, melt butter; stir in flour until smooth.
  • Gradually stir in milk. Add bay leaf and nutmeg. Bring to a boil;
  • cook and stir for 2 minutes or until thickened. Remove from heat.
  • Stir in 3 tablespoons Parmesan, Asiago and remaining basil, salt and
  • pepper. Discard bay leaf.
  • Spread a fourth of the sauce in a greased 11-in. x 7-in. baking dish.
  • Top with 2-1/3 cups vegetables, 1/4 cup mozzarella and three
  • noodles. Repeat layers. Top with a fourth of the sauce, remaining
  • vegetables, mozzarella, sauce and Parmesan. Cover and bake at
  • 375° for 30-40 minutes or until bubbly. Let stand 15 minutes
  • before serving. Yield: 8 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.