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Roasted Mediterranean Vegetable Lasagne

Sheryl's
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Serves/Makes: 6
Ready in: 1-2 hrs

***Filling***

  • 1 small eggplant
  • 2 medium zucchini
  • 1 pound cherry tomatoes, skinned
  • 1 small red bell pepper, deseeded and cut into 1\" squares
  • 1 small yellow bell pepper, deseeded and cut into 1\" squares
  • 1 large onion, sliced and cut into 1\" squares
  • 2 cloves garlic, crushed
  • 2 tablespoons fresh basil, leaves torn so that they stay quite visible
  • 1/4 cup extra virgin olive oil
  • 2/3 cup pitted black olives, chopped
  • 2 tablespoons capers, drained
  • 3/4 cup mozzarella cheese, grated

***Sauce***

  • 1/4 cup flour
  • 3 tablespoons butter
  • 2 1/2 cups milk
  • 1 bay leaf
  • grated fresh nutmeg
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 9 sheets oven-ready lasagne

***Topping***

  • 2 tablespoons grated Parmigiano-Reggiano cheese

Preheat the oven to 475 degrees F.

Prepare the eggplant and zucchini ahead of time by cutting them into 1\" dice, leaving the skins on. Toss the dice in about 2 teaspoons of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Set them aside for an hour, so that some of the bitter juices drain out.

Squeeze out any juices left and dry the dice thoroughly in a clean dish towel. Arrange the tomatoes, eggplant, zucchini, peppers, and onion in the baking pan (a shallow 9\" x 9\"). Sprinkle with the chopped garlic, basil, and olive oil, toss everything around in the oil to get a good coating, and season with salt and pepper.

Place the pan on the highest shelf of the oven for 30 to 40 minutes, or until the vegetables are toasted brown at the edges.

Meanwhile, make the sauce: Place all the sauce ingredients (except the cheese) in a small saucepan and stir continuously over medium heat until the sauce boils and thickens. Turn the heat down to its lowest and let the sauce cook for 2 minutes. Add the 3 tablespoons grated Parmigiano.

When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers. Turn the oven down to 350 degrees F.

Pour one-quarter of the sauce into the baking dish, followed by one-third of the vegetable mixture. Sprinkle in a third of the mozzarella and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of grated Parmigiano.

Place the dish in the oven and bake for 25 to 30 minutes, or until the top is crusty and golden. All this needs is a plain lettuce salad with a lemony dressing as an accompaniment.


Recipe Source: cdkitchen.com

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

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