- 4 tablespoons butter
- 4 tablespoons flour
- 2 1/2 cups milk
- Pinch of freshly grated nutmeg
- Couple drops of hot sauce
- 2 tablespoons extra-virgin olive oil (EVOO)
- 2 medium zucchini
- 2 red peppers
- 1 large eggplant
- 4 cloves garlic
- Salt and freshly ground black pepper
- 4 packages (24 each) cheese ravioli
- 1 cup grated Parmigiano Reggiano
- 1 cup grated asiago cheese
- A handful of parsley
Pre-heat the oven to 400F.
Bring a big pot of water to a boil over high heat for the ravioli.
Melt the butter in a saucepan over medium heat. Once the butter is melted, add the flour and stir for about 1 minute. Whisk in the milk and let simmer for about 5 minutes until the sauce becomes thick. Once the sauce is thick, add a pinch of freshly grated nutmeg and a couple of drops of hot sauce, depending on how spicy you like it, to add a depth of flavor to the sauce.
In another skillet, over medium-high heat, add EVOO. Add the zucchini, red peppers, eggplant and garlic. Let cook until the veggies are softened, about 5 minutes. Season with salt and freshly ground black pepper. Once the water boils for the ravioli, season the water with a generous handful of salt. Drop the ravioli in the boiling water and cook until they float to the top, about 5 minutes.
To assemble the lasagna, place a third of the sauce in the bottom of a baking dish. Add half of the ravioli. Top with half of the veggies. Repeat this layering, making the last third of the sauce the top layer. Top with grated Parmigiano and asiago. Bake in the oven until the cheese melts and is bubbly. Garnish with chopped parsley. Yum-o!