Roasted Vegetable Lasagne (Adapted From Graham Kerr's Kitch

Recipe Ingredients

1/2 lb	227g / 8oz	Red bell peppers - seeded and diced
1		Carrot - cut into
		Matchsticks
2		Zucchini cut into half moons
1		Eggplant cut into cubes
1		Onion - peeled and chopped
1 teaspoon	5ml	Olive oil with a dash of toasted sesame oil
1 teaspoon	5ml	Basil
		Pepper
6		Garlic - peeled and wrapped in foil
1/2 teaspoon	2.5ml	Olive oil
8 teaspoons	40ml	Mushrooms cut thick (medium)
1/2 lb	227g / 8oz	Raw spinach - cut into strips
		Pepper
9		Lasagna noodles - cooked
1/2 cup	118ml	Low-fat mozzerella
1/4 cup	59ml	Parmesan
1		Light spagetti sauce

Recipe Instructions

The Vegetables Preheat oven to 400 degrees F. Toss the peppers, carrot, zucchini, eggplant, and onion in the oil and seasonings. Spread on baking sheet.....put foiled wrapped garlic in the corner of the pan. Bake for 30 minutes and then stir. Bake 15 min more. Remove and transfer to a large bowl. Squeeze baked garlic into the vegetables and stir well.

The Spinach Layer Pour the oil into a large frying pan or wok on medium heat and fry the mushrooms until they start to brown. Add the spinach and seasonings and cook until spinach wilts. Add a tblsp of water if needed to help steam the spinach down. Transfer to a sieve to drain excess moisture.

To assemble Spoon a little sauce into a baking dish. Lay first 3 noodles down. Cover with 1/3 sauce, the mushrooms and the spinach, add a sprinkle of parmesan. Cover with three more noodles, 1/3 sauce, the roasted vegetables and another sprinkle of cheese. Cover with last 3 noodles, the remaining sauce and parmesan and the mozzerella. Bake at 400 F for 30 minutes. Remove from oven and let rest for 15 minutes before serving.

Diane Oyler Orlando, FL

Source:
National Pasta Association

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