Roasted Vegetable Lasagna

A great way to use an abundance of Provencal-style produce, such as eggplants, squash and peppers to make a hearty pasta dish.

Roasted strips of eggplant, zucchini and red peppers alternate with lasagna sheets in this veggie-enhanced family favorite. It’s just like lasagna, but lighter and fresher. No worries, though. There’s enough gooey melted cheese and tomato sauce rippling through this version that the most ardent veggie haters (we won’t point fingers) will be hard-pressed to complain.

When I shop the farmers market, I often purchase with my eyes, which means I purchase too much. Once home, I’ll pile some of the prettiest vegetables and fruit in decorative bowls in the kitchen and on the dining table, where they double as edible centerpieces and my vegetable stash. Over the next few days, I dip into the arrangements to prepare meals and snacks. When the vegetables begin to lose their freshness, I think of ways to use a whole bunch of them at once, and mix them into soups and sauces, stews and gratins.

I frequently make this vegetable lasagna, which is a great way to use an abundance of Provencal-style produce, such as eggplants, squash and peppers. First, I roast the vegetables — either in the oven or on the grill. Then I layer them into a casserole dish with uncooked lasagna sheets. I make a quick tomato sauce to spread between the layers with a generous amount of cheese. In a pinch, you can use jarred, good-quality marinara sauce for the homemade tomato sauce, and for a gluten-free gratin, you can omit the pasta and simply add more vegetables.

Lynda Balslev is the co-author of “Almonds: Recipes, History, Culture” (Gibbs Smith, 2014).

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