Summer Vegetable Lasagna With Zucchini, Squash, Eggplant, And Tomato Recipe

Name: Summer Vegetable Lasagna With Zucchini, Squash, Eggplant, And Tomato Recipe
Ingredients: About 1/2 cup extra-virgin olive oil, divided; 3/4 pound zucchini (about 2 medium), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick; Kosher salt; 3/4 pound summer squash (about 2 medium), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick; 3/4 pound Japanese eggplant (about 2), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick; 15 no-boil lasagna noodles (1 box); 3 tablespoons butter; 3 tablespoons all-purpose flour; 1 quart whole milk; 2 ounces freshly grated Parmigiano-Reggiano cheese; 1 quart homemade or store-bought crushed tomatoes; 3/4 pound fresh mozzarella cheese, torn into rough chunks; Handful of basil leaves

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Summer Vegetable Lasagna With Zucchini, Squash, Eggplant, And Tomato Recipe includes About 1/2 cup extra-virgin olive oil, divided, 3/4 pound zucchini (about 2 medium), ends trimmed, thinly sliced...

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Ingredients

About 1/2 cup extra-virgin olive oil, divided
3/4 pound zucchini (about 2 medium), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick
Kosher salt
3/4 pound summer squash (about 2 medium), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick
3/4 pound Japanese eggplant (about 2), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick
15 no-boil lasagna noodles (1 box)
3 tablespoons butter
3 tablespoons all-purpose flour
1 quart whole milk
2 ounces freshly grated Parmigiano-Reggiano cheese
1 quart homemade or store-bought crushed tomatoes
3/4 pound fresh mozzarella cheese, torn into rough chunks
Handful of basil leaves