Roasted Vegetable Lasagna Recipe

8

Ingredients

16 lasagne noodles
butter for buttering 9x13" dish
0.75 lb hot Italian sausage
0.75 lb mild Italian sausage
1 jar roasted peppers, large chopped
1 head roasted garlic (optional)
1/4 cup prepared basil pesto or finely chopped fresh basil (optional)
1 med butternut squash, peeled, seeded, and cut into 1/2-inch dice
8 oz mushrooms, sliced thickly
0.5 tsp. dried thyme
1 large eggplant (1 1/2 pounds), peeled, halved and sliced 1/4 inch thick
3 medium zucchini, trimmed and cut lengthwise into 1/4-inch-thick slices
5 cups whole milk
3 Tbsp dried (or 1/2 cup fresh) rosemary, crumbled
6 Tbsp. (3/4 stick) butter
4 lg garlic cloves, minced
6 Tbsp. flour
1 tsp. salt
1 tsp. pepper
4 ounces Italian Fontina, coarsely grated
2 ounces finely grated Parmigiano-Reggiano
3 tablespoons extra-virgin olive oil

Preparation

Step 1

Preheat oven to 400°F.
Butter a 9"x13x2 baking dish.
Line bottom of oven with foil to catch drips.

Brown sausages together in pan and drain in strainer and then on paper towels.

In a large bowl, toss butternut squash with 1 Tbsp. oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.

In a large bowl, toss eggplant and zucchini with 1-2 Tbsp. oil until coated well. Spread in one layer in pan, season with salt and pepper. Roast in oven 15-20 minutes until soft and beginning to brown on edges.

Toss mushrooms and dried thyme with 1 Tbsp. oil until coated well. Spread in one layer in pan, season with salt and pepper. Roast in oven 15-20 minutes until lightly browned.

Reduce temperature to 375°F when vegetables are done roasting.

While vegetables are roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and strain into a large pitcher or measuring cup.

In a large heavy saucepan cook garlic in butter over moderately low heat, stirring, until softened. Stir in flour and cook roux, stirring constantly, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in cheeses (reserving 1/4 cup of each), 1 tsp. salt and 1 tsp. pepper, or to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.

Assemble lasagna:
-Pour 3/4 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3-4 lasagne sheets, making sure they do not touch each other.
-Spread browned sausage and mushrooms in 1 layer and top with 3/4 cup sauce.
-Cover with 3-4 lasagne sheets
-Spread butternut squash in 1 layer and top with 3/4 cup sauce
-Cover with 3-4 lasagne sheets
-Spread zucchini and eggplant in 1 layer and optionally top with pesto sauce and 2/3 cup white sauce.
-Cover with 3-4 lasagne sheets
-Spread remaining white sauce completely over top and sprinkle with reserved cheeses.

Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes.