Recipe: Roasted Mediterranean Vegetable Lasagne

Roasted Mediterranean Vegetable Lasagne

for the filling:
1 small eggplant
2 medium zucchini
1 lb. cherry tomatoes, skinned
1 small red bell pepper, deseeded and cut into 1-inch squares
1 small yellow bell pepper, deseeded and cut into 1-inch squares
1 large onion, sliced and cut into 1-inch squares
2 fat garlic cloves, crushed
2 tbsp. 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 tbsp capers, drained
3/4 cup mozzarella, grated

for the sauce:
1/4 cup flour
3 Tbsp butter
2-1/2 cup milk
1 bay leaf
grating of fresh nutmeg
1/2 cup grated Parmigiano-Reggiano
about 9 sheets oven-ready lasagne

for the topping:
2 Tbsp grated Parmigiano-Reggiano

Preheat the over to 475. 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. 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 disk 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.