Roasted Eggplant Lasagna

Name: Roasted Eggplant Lasagna
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 8 servings.
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 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

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.

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 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, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss. Transfer to two greased 15x10x1-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 11x7-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.

Nutrition Facts

1 piece: 344 calories, 22g fat (8g saturated fat), 34mg cholesterol, 590mg sodium, 28g carbohydrate (9g sugars, 3g fiber), 11g protein.

Originally published as Roasted Vegetable Lasagna in Country Woman January/February 2007

Reviews

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Veggiequeen

Oct 30, 2014

The flavor of this lasagna was really good; but there was way too much butter in it. The next time I make it, I will be cutting way down on the butter used to make the b?chamel sauce.
Jmlp

Apr 21, 2012

This is super yummy I forgot to add the olives when I made it, but I never missed them!
joniotto

Aug 5, 2009

Totally Yummmmy! Thanks for a great lasagne recipe!