Roasted-Vegetable Lasagne

Roasted-Vegetable Lasagne
Photo by Romulo Yanes

Ingredients

  • 3 ½ cups whole milk
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 2 medium zucchini
  • 2 garlic cloves
  • 2 red bell peppers
  • 1 large eggplant (1 1/2 pounds)
  • + 7 more ingredients
    • ½ teaspoon black pepper
    • ¼ cup all-purpose flour
    • 1 ounce grated Parmigiano-Reggiano
    • 3 ounces Italian Fontina, coarsely grated
    • 1 ¾ teaspoons salt
    • 3 tablespoons fresh basil
    • 10 6 3/4- by 3 1/2-inch or 10 (7- by 6 3/4-inch) no-boil lasagne noodles

Put oven racks in upper and lower thirds of oven and preheat oven to 425°F. Cut 3 (1/3-inch-thick) lengthwise slices from center of eggplant and reserve remainder for another use. Brush 2 large shallow baking pans with 1 tablespoon oil total, then arrange eggplant, zucchini, and bell peppers in 1...

View full recipe at Epicurious

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