Ingredients
Method
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange sliced vegetables on the baking sheet, drizzle with olive oil, and season with salt, black pepper, oregano, and thyme.
- Roast in the oven for 20-25 minutes until tender.
Cheese Filling
- In a bowl, mix ricotta, mozzarella, Parmesan, egg, and parsley.
Assembly
- Lightly grease a baking dish and layer roasted eggplant, cheese mixture, and remaining roasted vegetables.
Bake
- Reduce oven to 375°F (190°C) and bake for 25 minutes.
Sauce Preparation
- For the sauce, melt butter, sauté garlic, whisk in flour, then gradually add milk to thicken.
- Stir in cheeses and season.
Serving
- Let lasagna cool before slicing and serving.
Notes
Slice vegetables evenly so they roast at the same rate. Let the lasagna rest after baking to set layers. For a richer dish, fold roasted mushrooms into the vegetable layers.
