INGREDIENTS

INSTRUCTIONS

ROASTED VEGETABLES: Clean the vegetables, being careful to remove the
sand from the leek rings. Preheat the oven to 450F. In a large
roasting pan, combine the oil, zucchini, peppers, leeks, and  mushrooms
and toss to coat all the ingredients. Roast vegetables  until softened,
about 45 to 50 minutes, turning occasionally to keep  them from
sticking. (Note - water may accumulate in the pan: drain  excess and
continue to roast.) Transfer the vegetables to a mixing  bowl, cool,
and season with salt and pepper. Gently toss the  vegetables with the
pesto, taste for seasoning, and set aside.  WHITE SAUCE: Melt the
butter in a heavy medium saucepan over medium  heat. Off the heat,
whisk in the flour until blended. Return the pan  to the heat and cook
the flour for 2 minutes, whisking continuously  until it is bubbly but
the mixture has not changed color. Remove from  the heat and gradually
whisk in the hot milk, beating to prevent  lumps from forming. Return
to the heat and bring to a boil. Reduce  the heat to low and whisk
until thickened about 10 minutes. Season  with salt, pepper, and nutmeg
and taste for seasoning. Cover with  plastic wrap. Set aside.
RICOTTA-CHEESE LAYER: Combine the ricotta, eggs, Parmesan, parsley,
salt, and pepper in a medium mixing bowl and mix well.  NOODLES: cook
in a large pot of salted boiling water (10 minutes for  dried, 3 to 4
minutes if fresh), until just al dente. Drain and place  the pasta in a
mixing bowl; cover with lukewarm water. When the  noodles are tepid,
lay them in a single layer on paper towels to dry.  Blot the pasta dry
and set aside.  LAYERING: To assemble the lasagne, spread half of the
white sauce in  the bottom of a deep 13-inch-long ovenproof lasagne
pan. Top the  sauce with one third of the noodles, then half of the
vegetable pesto  mixture, then half the ricotta-cheese mixture. On top
of the ricotta  cheese mixture, place half of the Muenster. Continue
building the  lasagna with the second third of noodles, the remaining
white sauce,  the remaining vegetables, and the last third of the
noodles. Add the  second half of the ricotta-cheese mixture, the
remaining Muenster,  and then sprinkle the 1/3 cup Parmesan evenly on
top. With a serrated  knife, cut the lasagne into equal squares (9 or
12), which will help  when you serve it.  NOTE - The lasagne can be
prepared up to 2 days ahead to this point.  Seal in plastic wrap or
aluminum foil and refrigerate. Bring to room  temperature and bake. It
may also be frozen at this stage. Bake it in  a 375F above without
defrosting for about 1 hour or until piping hot  in the center.
Meanwhile PREHEAT OVEN to 375F.  BAKE for about 45 minutes or until
piping hot and bubbling  throughout. Cut into squares and serve
immediately.  PANTRY: Commercially prepared pesto sauces are available
in a variety  of bases: basil; mixed-herb; herb with vegetable; and
sun-dried  tomato. Any would be suitable.  SOURCE: The California Cook,
by Diane Rossen Worthington (Bantam  1994). continued in part 2

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