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Inspired by a trip to Aix-en-Provence, this light lasagna is made from layers of eggplant, zucchini, peppers, onions, and whole garlic cloves roasted with olive oil and herbes de Provence, layered with sun dried tomato sauce, fresh pasta sheets, and a topping of fresh herbs, mozzarella, and nutty parmesan. The playful kick of dried chilies and fresh mint give it some originality and personality. A perfect dinner.
Note: The pasta is used in three 10 1/2- by 8-inch layers to fit a small rectangular baking dish. You can use a different shaped vessel, but make sure to have enough pasta in the right size to form three complete layers. If fresh pasta sheets are unavailable, substitute no-boil style store-bought lasagna noodles soaked in hot water for ten minutes and dried on paper towels.
yield: serves 4, active time 10 minutes, total time 55 minutes
7 tablespoons olive oil, divided
1/2 teaspoon chili flakes
1 teaspoon herbes de Provence
1 medium eggplant (about 1 pound), sliced into 1/8th to 1/4-inch planks
1 large zucchini (about 3/4 pound), sliced into 1/8th to 1/4-inch planks
1 yellow bell pepper, sliced into thick strips
1/4 large red onion, thinly sliced (about 1/3 cup)
12 cloves garlic, in their jackets
Kosher salt and freshly ground black pepper
1/2 batch marinara sauce, or 1 (28-ounce) can store-bought marinara sauce
6 fresh homemade or storebought lasagna sheets, about 4- by 10-inches each (see note above)
6 sun dried tomatoes in olive oil, chopped
1/4 cup water
15 leaves of fresh basil
10 leaves of fresh mint
1 teaspoon fresh thyme leaves
5 1/2 ounces fresh mozzarella cheese, thinly sliced
1/3 cup grated Parmesan cheese
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1st Keep
 nblackler
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