Roasted Vegetable Lasagna with Four Cheeses Recipe | Food Network UK

Ingredients

• 2 medium carrots, peeled and sliced thinly on the bias
• 2 medium parsnips, peeled and sliced thinly on the bias
• 1 large red onion, sliced into ½-inch rounds
• 2 pounds Roma tomatoes, cut into quarters (about 8 tomatoes)
• 4 tablespoons olive oil
• 2 teaspoons sugar
• 2 teaspoons sherry vinegar
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh rosemary
• salt & pepper
• 4 cups 2% milk
• 3 cloves garlic, sliced
• 1 pinch ground nutmeg
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups creamy ricotta
• ½ cup finely grated Parmesan cheese
• 2 cups coarsely grated Asiago cheese
• 1 cup coarsely grated Swiss Gruyere
• 2 packages fresh lasagna sheets