Roasted Eggplant Lasagna Recipe

Name: Roasted Eggplant Lasagna Recipe
Prep time: 50 min
Cook time: 30 min
Ingredients: 1 small eggplant; 2 small zucchini; 5 plum tomatoes, seeded; 1 large sweet red pepper; 1 large onion, cut into small wedges; 1/4 cup California Olive Ranch® Olive Oil; 3 tablespoons minced fresh basil, divided; 3 garlic cloves, minced; 3/4 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 2/3 cup pitted Greek olives, chopped; 1/4 cup butter, cubed; 1/4 cup all-purpose flour; 2-3/4 cups milk; 1 bay leaf; 1/8 teaspoon ground nutmeg; 5 tablespoons grated Parmesan cheese, divided; 2 tablespoons shredded Asiago cheese; 3/4 cup shredded part-skim mozzarella cheese; 6 no-cook lasagna noodles

Roasted Eggplant Lasagna Recipe was pinched from <a href="http://www.tasteofhome.com/Recipes/Roasted-Eggplant-Lasagna" target="_blank">www.tasteofhome.com.</a>

"With a vegetarian on my guest list, I was inspired to make this lasagna for a party. Watching the cheese bubbling and smelling roasting veggies, I couldn't wait for the party to start. Everyone went home with the recipe...."

INGREDIENTS

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1 small eggplant

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2 small zucchini

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5 plum tomatoes, seeded

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1 large sweet red pepper

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1 large onion, cut into small wedges

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1/4 cup California Olive Ranch® Olive Oil

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3 tablespoons minced fresh basil, divided

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3 garlic cloves, minced

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3/4 teaspoon salt, divided

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1/2 teaspoon pepper, divided

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2/3 cup pitted Greek olives, chopped

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1/4 cup butter, cubed

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1/4 cup all-purpose flour

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2-3/4 cups milk

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1 bay leaf

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1/8 teaspoon ground nutmeg

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5 tablespoons grated Parmesan cheese, divided

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2 tablespoons shredded Asiago cheese

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3/4 cup shredded part-skim mozzarella cheese

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6 no-cook lasagna noodles

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