Roasted vegetable lasagna with cherry tomatoes | Mutti Recipe

Ingredients

• 1 container white mushrooms, thinly sliced (10 oz.)
• 2 leeks, washed and sliced into 1/4-inch rounds
• 6 tbsp extra virgin olive oil, divided (or more as needed)
• 2 cans Mutti® Cherry Tomatoes drained (14 oz. Ciliegini)
• 1 head garlic
• Salt and pepper
• 2 orange or yellow bell peppers, thinly sliced
• 1 large eggplant, unpeeled, sliced lengthwise 1/4-inch thick
• 1 large zucchini, sliced into 1/4-inch rounds
• 3 tbsp butter
• 1/3 cup flour
• 4 cups milk
• 1 leaf bay
• 1/2 tsp nutmeg
• 1 container whole milk or part-skim ricotta cheese (15 oz.)
• 1 egg, lightly beaten
• 4 oz shredded Parmigiano Reggiano cheese (about 1 cup)
• 8 oz shredded fontina cheese (about 2 cups)
• 15 oz no-boil lasagna noodles (from 9 oz. package)