Ingredients
1 small eggplant2 small zucchini5 plum tomatoes, seeded1 large sweet red pepper1 large onion, cut into small wedges1/4 cup olive oil3 tablespoons minced fresh basil, divided3 garlic cloves, minced3/4 teaspoon salt, divided1/2 teaspoon pepper, divided2/3 cup pitted Greek olives, chopped1/4 cup butter, cubed1/4 cup all-purpose flour2-3/4 cups milk1 bay leaf1/8 teaspoon ground nutmeg5 tablespoons grated Parmesan cheese, divided2 tablespoons shredded Asiago cheese3/4 cup shredded part-skim mozzarella cheese6 no-cook lasagna noodles
Preparation
Cut eggplant, zucchini, tomatoes and red pepper into 1-in. pieces; place in a large bowl. Add onion, oil, 2 tablespoons basil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss. Transfer to two greased 15x10x1-in. baking pans. Bake at 450° for 20-25 minutes or until crisp-tender. Stir in olives.
In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Add bay leaf and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in 3 tablespoons Parmesan, Asiago and remaining basil, salt and pepper. Discard bay leaf.
Spread a fourth of the sauce in a greased 11x7-in. baking dish. Top with 2-1/3 cups vegetables, 1/4 cup mozzarella and three noodles. Repeat layers. Top with a fourth of the sauce, remaining vegetables, mozzarella, sauce and Parmesan. Cover and bake at 375° for 30-40 minutes or until bubbly. Let stand 15 minutes before serving.
