1 teaspoon course (kosher) salt
8 Tbsp olive oil
1 green bell pepper-cored, seeded, and cut into julienne
1 red bell pepper-cored, seeded, and cut into julienne
1 large onion, slivered
12 ounces fresh mushrooms, thinly sliced
1/4 cup unbleached all-purpose flour
8 ounces lasagna noodles
3 cups tomato sauce
1.75 cups béchamel sauce (see below)
1/4 cup freshly grated parmesan cheese
5 ounces chevre cheese
1/2 cup slivered fresh basil leaves
8 ounces mozzarella cheese, grated
4 Tbsp unsalted butter
3 Tbsp unbleached all-purpose flour
1.5 cups milk
pinch of paprika
pinch of ground nutmeg
salt and ground white pepper, to taste
1. Slice the eggplant into 1/4-inch thick rounds. Sprinkle them with the course salt and let drain in a colander for 1 hour. Wipe off the salt and pat dry.
2. Heat 2 Tbsp of the olive in the large skillet. Add the bell peppers and onion and saute over medium-low heat until cooked through but not browned, 10 minutes.
3 Using a slotted spoon, remove the peppers and onions from the skillet. Add another 1 Tbsp of olive oil and saute the mushrooms until cooked, 5 minutes.
4. Remove the mushrooms from the skillet and add 3 more Tbsp olive oil. Dredge the eggplant with the flour, shaking off the excess and saute the slices on both sides, over medium heat, until lightly browned, adding more olive oil as needed. Transfer the cooked eggplant to paper towels.
5. Preheat the oven to 350 degrees.
6. Bring 4 quarts of salted water to boil in a large pot. Add the lasagna and cook at a rolling boil until just tender. Drain, rinse under cold water, and drain again.
7. Spread a small amount of tomato sauce on the bottom of a 13x9 inch baking dish. Arrange half the lasagna noodles over the sauce. Cover with the peppers, onion, mushrooms and eggplant, in layers. Mix the béchamel and parmesan together and spoon half on top of the vegetables. Crumble the chevre over the béchamel and sprinkle with half the basil. Top with more tomato sauce and then another layer of lasagna noodles. Spread the remaining basil. Top with the remaining tomato sauce. Sprinkle with the mozzarella.
8. Cover the dish with aluminum foil and bake for 30 minutes. Uncover and bake until brown and bubbly, another 15 minutes.
Béchamel sauce - 1.75 cups
1) Melt the butter in a heavy saucepan. Add the flour and cook, stirring, over low heat for 3 minutes. Raise the heat to medium and slowly add the milk, stirring constantly with a wire whisk.
2. Continue whisking until the sauce thickens, about 5 minutes. Add the paprika, nutmeg, and salt and white pepper. Stir well and remove from the heat.