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.
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
Reviews
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.
This is super yummy I forgot to add the olives when I made it, but I never missed them!
Totally Yummmmy! Thanks for a great lasagne recipe!
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