FENNEL IS THE FEATURED performer in this subtle lasagna. Where nutmeg might be expected in the white sauce, chopped fennel leaves add an unexpectedly fresh flair. The eggplant plays the supporting role of “meat,” while the red bell peppers add color. This is a dish that can be made in advance and baked just prior to serving. It retains its architectural integrity when served (it does not slide apart), so it makes a lovely-looking dinner accompanied by a salad of lightly dressed greens.

SERVES 6 TO 9

INGREDIENTS

• 2 medium-size red bell peppers, diced
• 1 medium-size eggplant (about 1½ pounds), peeled and cut into ⅓-inch dice
• 1 large fennel bulb, diced, stalks discarded, and feathery leaves chopped and reserved
• 1 medium-size leek, white and tender green parts only, thinly sliced
• 3 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 12 lasagna noodles
• 6 tablespoons (¾ stick) butter
• 3 garlic cloves, minced
• 6 tablespoons unbleached all-purpose flour
• 2¾ cups milk
• ½ cup dry white wine
• Salt and freshly ground black pepper
• 2 cups freshly grated Parmesan cheese

INSTRUCTIONS

1. Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
2. In a large bowl, combine the bell peppers, eggplant, fennel bulb, and leek. Add the oil and salt and pepper to taste. Toss to coat. Arrange in a shallow (preferably single) layer in the pan.
3. Roast for 25 to 35 minutes, until the vegetables are lightly browned and tender, stirring or shaking the pan occasionally for even cooking.
4. Meanwhile, cook the lasagna noodles in plenty of boiling salted water until al dente. Drain, rinse, and set aside.
5. To prepare the sauce, melt the butter in a medium-size heavy-bottomed saucepan over medium heat. Add the garlic and sauté until fragrant, about 2 minutes. Whisk in the flour to make a smooth paste. Cook, whisking constantly, for 1 minute. Add the milk and whisk until smooth. Bring to a slow boil and stir in the wine and 2 tablespoons of the chopped fennel leaves. Season with salt and pepper and more fennel leaves, if desired. Remove from the heat.
6. When the vegetables are done, remove from the oven and reduce the temperature to 350°F.
7. To assemble the lasagna, spread about ½ cup of the sauce in a 9 × 13-inch baking dish. Place 3 lasagna noodles on top. Pour about ½ cup of the sauce evenly over the noodles. Spread about one-third of the roasted vegetables evenly over the sauce. Sprinkle about one-quarter of the Parmesan on top. Repeat the layers two more times. Top with the remaining 3 lasagna noodles. Spread the remaining sauce on top and sprinkle with the remaining Parmesan. Cover with aluminum foil. (The lasagna can be assembled and held for up to 8 hours in the refrigerator. Add 10 minutes to the baking time if it is cold when placed in the oven.)
8. Bake for 30 minutes. Remove the foil and bake for another 10 to 15 minutes, until hot and bubbly.
9. Let stand for 5 minutes before cutting.
10. Serve hot or warm.