Name: Roasted-Vegetable Lasagne
Cook time: 1 hour
Total time: 2 1/2 hours
Yield: Makes 4 servings
Ingredients: 1 large eggplant (1 1/2 pounds); 3 tablespoons extra-virgin olive oil; 2 medium zucchini, trimmed and cut lengthwise into 1/4-inch-thick slices; 2 red bell peppers, quartered lengthwise; 1/2 teaspoon black pepper; 1 3/4 teaspoons salt; 2 garlic cloves, minced; 3 tablespoons unsalted butter; 1/4 cup all-purpose flour; 3 1/2 cups whole milk; 3 ounces Italian Fontina, coarsely grated (1 cup); 1 ounces finely grated Parmigiano-Reggiano (1/2 cup); 3 tablespoons finely chopped fresh basil; 5 (6 3/4- by 3 1/2-inch) or 10 (7- by 6 3/4-inch) no-boil lasagne noodles

Roasted-Vegetable LasagneRomulo Yanes

Roasted vegetables and Italian Fontina lend this lush-tasting lasagne a more intense flavor than than you'd get with the usual spinach and ricotta filling.

Cooks' notes:

·Vegetables can be roasted and peppers peeled 1 day ahead and chilled, covered.
·Sauce can be made 1 day ahead. Cover surface with wax paper and chill. Rewarm over low heat, stirring often, before using.

Recipe notes

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