Easy recipe Butternut Squash and Eggplant Lasagne Recipe

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three tablespoons olive oilone/two pound eggplant, cut into slices (about three cups)one one/two pounds butternut squash, peeled, seeded, and cut into slices (about about five cups)two medium cloves garlic, mincedone third cup waterone recipe "Béchamel Sauce":http://www.chow.com/recipes/ten thousand, seven hundred and eighty-nine (warmed)one (nine-ounce) box par-cooked lasagne noodlesfour one/two cups shredded fontina cheese (about six ounces)one/two cup finely grated Parmigiano-Reggiano cheese (about three/four ounce)two ounces Gorgonzola cheese, cut into small pieces. Butternut Squash and Eggplant Lasagne Recipe. A hearty oven-to-table dish is a necessary element of any cooks repertoire. Butternut Squash and Eggplant Lasagne Recipe. When its also freezable and suitable for vegetarians, well, you know its a keeper....