This washed rind cow milk cheese from Alsace has a creamy texture with a combination of sweet and pungent flavor which is needed to balance the pasta and the vegetables in this dish.

Ingredients	Amount
Yellow squash, sliced lengthwise	12 oz.
Red pepper, sliced lengthwise	12 oz.
Zucchini, sliced lengthwise	12 oz.
Eggplant, sliced lengthwise	8 oz.
Olive oil	4 Tbsp.
Balsamic vinegar	2 Tbsp.
Fresh rosemary, minced	1 Tbsp.
Kosher salt and black pepper	to taste
Ricotta cheese	1 lb.
Tomme d' Alsace, shredded and divided	8 oz.
Comté, grated	8 oz.
Eggs	2
Fresh Italian parsley, minced	1 Tbsp.
Béchamel	3 cups
Package lasagna noodles, cooked and drained	12 oz.
Summer Tomato Sauce	1 qt.

Method

1. Preheat oven to 400°F.

2. To prepare vegetables, combine the olive oil, balsamic, rosemary, and salt and pepper in a large mixing bowl, add the sliced vegetables, and toss to coat. Lay out on layer on a heavy-duty sheet pan and roast until golden brown, about 15 minutes.

3. In large bowl, thoroughly combine ricotta, 6 ounces of Tomme d' Alsace, Comté, eggs and parsley. Season with salt and pepper.

4. Preheat oven to 375°.

5. To assemble, spread 1 cup of tomato sauce in the bottom of a 9x13 inch baking dish. Arrange ⅓ of the cooked noodles lengthwise over sauce. Spread with ⅓ of the ricotta cheese mixture. Arrange ⅓ of the roasted vegetables. Spread ⅓ of the béchamel. Repeat with tomato sauce, noodles, ricotta, roasted vegetables, and béchamel. Top with the remaining grated Tomme d' Alsace and cover with foil. To prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

6. Bake in preheated oven for 30 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Note: Substitutions for Tomme d' Alsace: Chimay or Saint-Nectaire.

Yield: 12 portions