Vegetable And Ricotta Lasagne - cooking recipe

Ingredients

2 lbs eggplant, cut into chunks
2 None red onions, cut into eighths
2 None red pepper, seeded and cut into thick strips
1 lb zucchini, cut into thick slices
5 cloves garlic, unpeeled
1/3 cup olive oil
13 oz fresh lasagne sheets
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
None None FOR THE CHEESE SAUCE
4 tbsp (1/2 stick) butter
1/3 cup flour
3 cups milk
1/2 cup grated Cheddar cheese

Preparation

Preheat the oven to 400\u00b0F. Lightly grease a 2 1/2-quart baking dish. Toss eggplant, onion, red pepper, zucchini, garlic and oil in a baking pan. Season.
Bake for 50 mins, until vegetables are soft. Remove garlic skins when cool enough.
Meanwhile, for the cheese sauce, melt butter in a medium saucepan on medium heat. Stir in flour. Pour in milk and bring to a boil, stirring. Reduce heat to low and simmer for 5 mins. Add cheese and season to taste.
Spoon a 1/4 of cheese sauce evenly into the prepared dish. Cover with 3 lasagne sheets, cutting to fit dish. Top with 1/2 the vegetables, 1/2 the ricotta cheese, 1/4 of cheese sauce and 3 lasagne sheets; repeat layers. Top with remaining sauce and Parmesan cheese.
Bake for 1 hour, until golden.