Ingredients

Method

1. 1

   In a saucepan, combine the milk, halved garlic bulb, and fresh rosemary sprigs. Gently heat on the stove to infuse the flavors. Strain the milk through a sieve into a measuring cup or bowl, discarding the garlic and rosemary.

2. 2

   In another saucepan, melt the butter over medium heat. Add the flour to create a roux and cook for about a minute, stirring constantly. Slowly whisk in the infused milk until the sauce is smooth. Bring the sauce to a bubble and cook until it thickens.

3. 3

   Using a food processor or grater, grate the block of Parmesan cheese until finely shredded. Do the same for the mozzarella. Set aside.

4. 4

   Slice the eggplant and zucchini into uniform rounds. Arrange them in a single layer on a baking sheet lined with parchment paper. Sprinkle generously with salt to draw out moisture and bitterness. Let them sit for 30 minutes.

5. 5

   In a medium bowl, combine the ricotta cheese, lemon zest, salt, black pepper, red pepper flakes, fresh basil, and olive oil. Mix until well combined.

6. 6

   After 30 minutes, pat the salted vegetable slices dry with a paper towel to remove the excess moisture. Drizzle with olive oil and bake until nice and golden.

7. 7

   Empty the can of San Marzano tomatoes into a large bowl. Crush the tomatoes by hand to your desired consistency. Season with salt, pepper, red pepper flakes, and olive oil. Mix to combine.

8. 8

   Start by spreading a thin layer of tomato sauce and béchamel on the bottom of a large baking dish. Arrange a single layer of lasagna noodles over the sauce. Spread a layer of tomato sauce, followed by dollops of béchamel and the ricotta mixture. Gently mix them together over the noodles. Arrange a layer of the roasted eggplant and zucchini on top. Sprinkle generously with grated mozzarella and Parmesan cheese. Repeat the layers: lasagna noodles, sauces, vegetables, cheeses, until you reach the top of the dish.

9. 9

   For the final layer, place the lasagna noodles, top with a generous amount of béchamel sauce, a little tomato sauce, and the remaining mozzarella and Parmesan cheese.

10. 10

    Tightly cover the baking dish with aluminum foil. Bake for 35 minutes to steam and cook the noodles through.

11. 11

    Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly.

12. 12

    Let the lasagna rest for at least 15-20 minutes before cutting. This allows the layers to set. Garnish with fresh basil leaves, slice into squares, and enjoy.