Roasted Vegetable Lasagna

1 small eggplant
2 small zucchini
5 plum tomatoes, seeded
1 large sweet red pepper
1 large onion, cut into small wedges
1/4 cup olive oil
3 tablespoons minced fresh basil, divided
3 garlic cloves, minced
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2/3 cup pitted Greek olives, chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
2-3/4 cups milk
1 bay leaf
1/8 teaspoon ground nutmeg
5 tablespoons grated Parmesan cheese, divided
2 tablespoons shredded Asiago cheese
3/4 cup shredded part-skim mozzarella cheese
6 no-cook lasagna noodles
Directions
Cut eggplant, zucchini, tomatoes and red pepper into 1-in. pieces; place in a large bowl. Add onion, oil, 2 tablespoons basil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 450° for 20-25 minutes or until crisp-tender. Stir in olives.
In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Add bay leaf and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in 3 tablespoons Parmesan, Asiago and remaining basil, salt and pepper. Discard bay leaf.
Spread a fourth of the sauce in a greased 11-in. x 7-in. baking dish. Top with 2-1/3 cups vegetables, 1/4 cup mozzarella and three noodles. Repeat layers. Top with a fourth of the sauce, remaining vegetables, mozzarella, sauce and Parmesan. Cover and bake at 375° for 30-40 minutes or until bubbly. Let stand 15 minutes before serving. Yield: 8 servings.
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