Summer Vegetable Lasagna With Zucchini Squash Eggplant and Tomato Recipe

Ingredients

• About 1/2 cup extra-virgin olive oil, divided
• 3/4 pound zucchini (about 2 medium), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick
• Kosher salt
• 3/4 pound summer squash (about 2 medium), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick
• 3/4 pound Japanese eggplant (about 2), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick
• 15 no-boil lasagna noodles (1 box)
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 quart whole milk
• 2 ounces freshly grated Parmigiano-Reggiano cheese
• 1 quart homemade or store-bought crushed tomatoes
• 3/4 pound fresh mozzarella cheese, torn into rough chunks
• Handful of basil leaves

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