Roasted Squash and Eggplant Lasagna

Vegetarian Lasagna with Tomato Salad

Recipe and photo by Ben, April 6, 2012. Julian (4 y.o.) liked it. Elliot (18 mo.) loved it. About 30 minute prep if you hurry.

1 medium butternut squash
1 large eggplant
olive oil

6 T butter
3-1/2  T all-purpose flour
2 shallots, minced
1 clove garlic,, minced
2 c whole milk
Handful of chopped fresh herbs (Ben likes oregano/parsley/thyme)

1 lb lasagna noodles, cooked
1/2 lb fontina cheese grated (freeze for 30 minutes first)
1/2 lb mozzarella cheese, grated
grated Parmesan cheese

Filling
Peel and cut squash into 1/2 inch (1.5 cm) cubes. Toss in oil and season. Roast at 425 degrees F (218 C) until tender. Peel and cut eggplant into 3/4 inch ( 2 cm) slices. brush with oil and season. Roast alongside the squash (will take about half the time). Mash the vegetables together while still warm. Set aside to cool.
Bechamel Sauce
Melt butter in saucepan over med. heat. When it foams add garlic and shallot. Cook stirring for 1 min. Add flour and cook stirring for 5 mins. Do not let it brown. Add milk while whisking vigorously. Add herbs. Cover and set aside.
Assembly
Spray a 9 x 13 inch pan. Spread a thin layer of bechamel on bottom of pan, then a layer of noodles, then filling and fontina. Then noodles. Then filling and fontina. Then noodles, then filling, then noodles, then the rest of the sauce. Then the mozzarella and then the Parmesan. 
Baking
Bake at 375 degrees F (190 C) for 35 minutes covered. Then remove cover and broil top until brown. Allow to rest 10 minutes before serving. Variations: If you like bleu cheese, it goes nicely instead of fontina. Caramelized onions would be great in the filling. Sliced tomatoes on top are nice, and bacon makes everything better!