Fromage Lasagna with Roasted Vegetables

Tomme d’Alsace is a washed-rind cow milk cheese from Alsace. It has a creamy texture with a combination of sweet and pungent flavor, which is needed to balance the pasta and the vegetables in this dish.

Ingredients
12 ounces yellow squash, sliced lengthwise
12 ounces red pepper, sliced lengthwise
12 ounces zucchini, sliced lengthwise
8 ounces eggplant, sliced lengthwise
4 tablespoons olive oil
2 tablespoons Balsamic vinegar
1 tablespoon fresh rosemary, minced
Kosher salt and black pepper to taste
1 pound ricotta cheese
8 ounces shredded Tomme d’Alsace (or Saint Paulin) cheese, divided
8 ounces grated Comté cheese
2 eggs
1 tablespoon fresh Italian parsley, minced
3 cups béchamel (recipe)
12 ounces package lasagna noodles, cooked and drained
4 cups summer tomato sauce (recipe)

Method
1. Preheat oven to 400°F. To prepare vegetables, combine the olive oil, balsamic, rosemary, and salt and pepper in a large mixing bowl, add the sliced vegetables, and toss to coat. Lay out on layer on a heavy-duty sheet pan and roast until golden brown, about 15 minutes.
2. In large bowl, thoroughly combine ricotta, 6 ounces of Tomme d'Alsace, Comté, eggs and parsley. Season with salt and pepper. Preheat oven to 375°F.
3. To assemble, spread 1 cup of tomato sauce in the bottom of a 9”x13” baking dish. Arrange 1/3 of the cooked noodles lengthwise over sauce. Spread with 1/3 of the ricotta cheese mixture. Arrange 1/3 of the roasted vegetables. Spread 1/3 of the béchamel. Repeat with tomato sauce, noodles, ricotta, roasted vegetables, and béchamel. Top with the remaining grated Tomme d'Alsace and cover with foil. To prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
4. Bake in preheated oven for 30 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Pairs well with a red Côtes du Rhône.

Serves 12