By using grilled vegetables, this Lasagna is a bit lighter than the normal version. You can use low-fat milk for the bechamel if you want to cut down on the fat. There are a few steps to putting this together, but using no-cook Lasagna noodles, which are readily available is a big help. This make-ahead meal is a nice way to make use of  spring produce.  I served with some pesto-marinated grilled chicken and salad to feed the hungriest members of the family. 

Serves 6

Ingredients:

For Lasagna:

 1 package no-cook Lasagna noodles

3 medium zucchini, sliced lengthwise, 1/4 inch thick

3 medium yellow squash, sliced lengthwise, 1/4 inch thick

4 baby eggplants, sliced rounds, 1/4 inch thick

2 leeks, thinly sliced

4 cloves garlic, minced

16 oz ricotta (I prefer whole)

2 eggs

2 cups Quattro formaggio cheese blend or mozarella

1/2 cup grated Parmesan

1 bunch chopped basil + more for garnish

Kosher salt and pepper to taste

Olive oil

2 tbsp butter
For Béchamel:

3 cups of milk

3 tablespoons butter

3 tablespoons flour

Kosher salt and pepper to taste

1 minced shallot  

For Lasagna:  In a grill pan, lightly coat with oil and het to medium-high. Season vegetables with salt and pepper. In batches, grill vegetables, about 2 minutes a side and set grilled veggies on paper towels on a large baking sheet.  In another skillet, melt butter and sauté leeks and garlic on medium until leeks are tender (about 10 minutes) and garlic is fragrant.  In a small bowl, combine ricotta and eggs until well blended, add 1/4 cup of Parmesan. 

Make Béchamel: Heat milk in microwave for about 2 minutes.  In a medium saucepan, melt butter and shallots on medium heat until fragrant. Add flour and whisk until flour is a bit golden and in a steady stream, pour warmed milk in a steady stream whisking constantly. Continue to whisk bringing mixture to a boil until it thickens. Season with salt and pepper and set aside. 

Assemble Lasagna: Preheat oven to 350.  Lightly grease a 9×13 inch baking dish. Spoon some Béchamel on bottom of baking dish. Line with first layer of noodles, take one third of ricotta noodles and spread over noodles, followed by 1/3 of vegetables (including basil), 1/3 of cheese and 1/3 of Béchamel. Continue layering finishing with Lasagna noodles and saving enough Béchamel to cover the noodles. Sprinkle with remaining 1/4 cup Parmesan. Cover the dish with foil and bake for about 45 minutes until bubbling. Remove from oven, allow to cool for 10 minutes, garnish with fresh basil and serve warm.