Roasted-Vegetable Lasagne

Ingredients for Roasted-Vegetable Lasagne

• 1 large aubergine (675g)

• 45ml d'huile d'olive extra-vierge

• 2 medium courgette, trimmed and cut lengthwise into 1/4-inch-thick slices

• 2 red peppers, quartered lengthwise

• 1/2 cuillères à café de poivre noir

• 1 3/4 cuillères à café de sel

• 2 gousses d'ail, hachées

• 3 cuillères à soupe de beurre non salé

• 60ml de farine nature

• 850 ml de lait entier

• 90g Italian Fontina, coarsely grated (150g )

• 30 g de Parmigiano-Reggiano finement râpé (1/2 tasse)

• 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

Put oven racks in upper and lower thirds of oven and preheat oven to 218°C.

Cut 3 (1/3-inch-thick) lengthwise slices from centre of aubergine and reserve remainder for another use. Brush 2 large shallow baking pans with 1 tablespoon oil total, then arrange aubergine, courgette, and peppers in 1 layer in pans. Brush vegetables with remaining 2 tablespoons oil and sprinkle with pepper and 1 1/4 teaspoons salt. Roast, switching position of pans halfway through roasting, until aubergine and courgette are browned and tender, 15 to 20 minutes total, then transfer aubergine and courgette to a plate. Turn peppers over and continue to roast until tender, about 10 minutes more. Transfer peppers to a bowl and cover, then let stand 10 minutes. Meanwhile, move 1 rack to middle position and leave oven on. Peel peppers.

While vegetables roast, cook garlic in butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, whisking frequently, until fragrant, about 30 seconds. Whisk in flour and cook, whisking constantly, 2 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking constantly. Reduce heat and simmer, whisking frequently, 8 minutes (sauce will thicken slightly when it first comes to a boil). Remove from heat and cool béchamel sauce, stirring occasionally, 10 minutes. Stir in cheeses, basil, and remaining 1/2 teaspoons salt.

Soak noodles in hot water just until pliable, 8 to 10 minutes.

Spread 160ml sauce in an 8-inch square baking dish. Drain 1 large noodle or 2 small noodles on a clean kitchen towel (not terry cloth) and put over sauce in dish. Top with half of courgette in 1 layer, 120ml sauce, and another noodle (or 2). Make another layer with all of aubergine, 120ml sauce, and another noodle (or 2), and another with all of peppers, 120ml sauce, and another noodle (or 2). Top with remaining courgette, 120ml sauce, and another noodle (or 2). Cover completely with remaining sauce.

Bake until golden and bubbling, 25 to 30 minutes. Let stand in pan on a rack 20 minutes.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.