Summer Vegetable Lasagna With Zucchini, Squash, Eggplant, And Tomato

Name: Summer Vegetable Lasagna With Zucchini, Squash, Eggplant, And Tomato
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 8
Ingredients: About 1/2 cup extra-virgin olive oil, divided; 3/4 pound zucchini (about 2 medium), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick; Kosher salt; 3/4 pound summer squash (about 2 medium), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick; 3/4 pound Japanese eggplant (about 2), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick; 15 no-boil lasagna noodles (1 box); 3 tablespoons butter; 3 tablespoons all-purpose flour; 1 quart whole milk; 2 ounces freshly grated Parmigiano-Reggiano cheese; 1 quart homemade or store-bought crushed tomatoes; 3/4 pound fresh mozzarella cheese, torn into rough chunks; Handful of basil leaves

Prep 15m

Cook 1h 20m

Total 1h 35m

This summer vegetable lasagna is a colorful and flavorful dish featuring layers of zucchini, squash, eggplant, tomato, and creamy béchamel sauce. Topped with melted mozzarella and fresh basil, it's a perfect way to showcase the abundance of the season's produce.