Roasted Vegetable Lasagna

Sprinkle the chopped eggplant with salt and let it sweat for 30 minutes; then rinse. Toss all vegetables (except spinach) in oil and place in a roasting pan. Sprinkle with salt, basil, and pepper (to taste) and roast at 450 degrees (F) for 25-30 minutes. When done, set aside.

In a saucepan, melt butter and stir in flour; let brown for 1-2 minutes. Add 2 1/2 cups of milk and boil until thickened. Remove from heat and add Parmesan, Tabasco, mustard, 1/2 teaspoon salt, and 1/2 teaspoon basil. Stir until cheese has melted.

Wilt spinach in nonstick pan and then add the roasted veggies. Add 1 1/2 cups of the cheese mixture and stir until mixed. Mix the remaining 1/4 cup of milk into the rest of the cheese mixture until smooth. Pour 1/2 of this cheese sauce into a greased casserole dish. Layer cooked lasagna noodles, vegetables, and sauce in the following order – 3 noodles, 1/2 of the vegetable mixture, 3 noodles, 1/2 of the vegetable mixture, 3 noodles, then the rest of the sauce. Bake at 350F for 30 minutes. Serves 12-15.

Gluten-free Variation – This works very well with gluten-free noodles and flour…that’s what I used!