Grilled Vegetable Lasagna - cooking recipe

Ingredients

2 None red peppers, quartered, seeded
2 None zucchini, thinly sliced
1 lb sweet potato, peeled, thinly sliced
1/3 cup olive oil
1 None large eggplant, thinly sliced
None None Bechamel Sauce
5 tbsp butter
1/4 cup all-purpose flour
2 cups milk
1 oz finely grated Parmesan cheese
2 1/2 cups pasta sauce
13 oz fresh lasagna sheets
4 oz grated mozzarella cheese
None None mixed greens, to serve

Preparation

Preheat oven to 350\u00b0F. Lightly grease a baking dish.
Preheat a grill plate over high heat. Char-grill peppers, skin-side down, for 4-5 mins, until skin blisters and chars. Place in a plastic bag and seal. Let cool then peel and cut into strips. Set aside.
In a bowl, toss zucchini and sweet potatoes with 2 tbsp oil. Season. Char-grill for 2-3 mins per side, until tender. Set aside. Repeat with eggplant and remaining oil. Set aside.
Meanwhile, to make the bechamel sauce, melt butter in a saucepan over high heat. Add flour and cook for 1 min. Whisk in milk and cook, stirring, until mixture boils and thickens. Season. Remove from heat and stir in Parmesan.
Spread 2 tbsp pasta sauce over bottom of baking dish. Add a layer of lasagna then spread 1 cup pasta sauce over top. Arrange 1/2 the eggplant and 1/2 the pepper over top. Add another layer of lasagna, 1/2 cup pasta sauce, zucchini, sweet potato and 1/2 the mozzarella cheese. Top with lasagna, remaining pasta sauce, eggplant and pepper. Finish with remaining lasagna. Spread bechamel over top and sprinkle with remaining cheese. Cover with foil and bake for 25 mins. Remove foil and bake for 15-20 mins, until golden. Let cool for 5 mins.
Serve with mixed greens.