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Roasted-Vegetable Lasagne

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Photo: Epicurious

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Ingredients for 4 servings

1 large eggplant (1 1/2 pounds)

3 tablespoons extra-virgin olive oil

2 medium zucchini, trimmed and cut lengthwise into 1/4-inch-thick slices

2 red bell peppers, quartered lengthwise

1/2 teaspoon black pepper

1 3/4 teaspoons salt

2 garlic cloves, minced

3 tablespoons unsalted butter

1/4 cup all-purpose flour

3 1/2 cups whole milk

3 ounces Italian fontina, coarsely grated (1 cup)

1 ounces finely grated Parmigiano-Reggiano (1/2 cup)

3 tablespoons finely chopped fresh basil

5 (6 3/4- by 3 1/2-inch) or 10 (7- by 6 3/4-inch) no-boil lasagne noodles

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