Vegetable And Ricotta Lasagne

• 2 lbs eggplant, cut into chunks
• 2 None red onions, cut into eighths
• 2 None red pepper, seeded and cut into thick strips
• 1 lb zucchini, cut into thick slices
• 5 cloves garlic, unpeeled
• 1/3 cup olive oil
• 13 oz fresh lasagne sheets
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• None None FOR THE CHEESE SAUCE
• 4 tbsp (1/2 stick) butter
• 1/3 cup flour
• 3 cups milk
• 1/2 cup grated Cheddar cheese

1. Preheat the oven to 400u0b0F. Lightly grease a 2 1/2-quart baking dish. Toss eggplant, onion, red pepper, zucchini, garlic and oil in a baking pan. Season.
2. Bake for 50 mins, until vegetables are soft. Remove garlic skins when cool enough.
3. Meanwhile, for the cheese sauce, melt butter in a medium saucepan on medium heat. Stir in flour. Pour in milk and bring to a boil, stirring. Reduce heat to low and simmer for 5 mins. Add cheese and season to taste.
4. Spoon a 1/4 of cheese sauce evenly into the prepared dish. Cover with 3 lasagne sheets, cutting to fit dish. Top with 1/2 the vegetables, 1/2 the ricotta cheese, 1/4 of cheese sauce and 3 lasagne sheets; repeat layers. Top with remaining sauce and Parmesan cheese.
5. Bake for 1 hour, until golden.

eggplant, red onions, red pepper, zucchini, garlic, olive oil, lasagne sheets, ricotta cheese, parmesan cheese, butter, flour, milk, cheddar cheese

Taken from recipes-plus.com/api/v2.0/recipes/30729 (may not work)