Roasted vegetable lasagne

 
                         Roasted Vegetable Lasagne
 
 Recipe By     : eat-lf
 Serving Size  : 9    Preparation Time :0:00
 Categories    : Dairy                            Italian
                 Low Fat/Low Cal                  Main Dishes
                 Pasta                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         bell peppers -- red or green, diced
    1      each          carrot -- cut into matchsticks
    2      medium        zucchini -- cut into half moons
    1      medium        eggplant -- cubed
    1      medium        onion -- sliced
    2      teaspoons     olive oil
                         ground black pepper
    6      cloves        garlic
                         ------------------------------------------
    1      teaspoon      olive oil
      1/2  pound         mushrooms -- sliced
      1/2  pound         spinach -- cut into strips
                         ground black pepper
                         salt
                         ------------------------------------------
    8      ounces        lasagna noodles -- 9 noodles
      1/2  pound         ricotta cheese, non-fat
    8      ounces        mozzarella cheese -- shredded
      1/2  cup           Parmesan cheese -- grated
   16      ounces        spaghetti sauce, 5Bros tom/basil
                         salt and pepper
    2      tablespoons   fresh basil
    2      tablespoons   fresh parsley
 
 The Vegetables:
 Preheat oven to 400 degrees.  Toss the peppers, carrot, zucchini,
 eggplant, and onion in the oil and pepper.  Spread on baking sheet. 
 Put foiled wrapped garlic in the corner of the pan.  Bake for 30
 minutes and then stir.  Bake 15 minutes more.  Squeeze baked garlic
 into the vegetables, add minced basil and salt.  Set aside.
 
 The Spinach Layer: Fry mushrooms in oil until they start to brown. 
 Add the spinach, salt and pepper, and cook until spinach wilts  and
 liquid is evaporated.  (I use frozen chopped spinach (10 ounces);
 thaw and squeeze out water before adding to pan.)
 
 To Assemble:
 Cook 3 noodles until very al dente.  Spoon a little sauce into a 9x13
 baking dish.  Lay the 3 noodles down in the dish.  Cover with 1/3
 remaining sauce, then spinach and mushrooms.  Place spoonsful of
 ricotto over the spinach layer.  Sprinkle with a little of the grated
 parmesan.
 
 Meanwhile cook 3 more noodles and place in dish.  Cover with another
 1/3 of sauce, the roasted vegetable mixture, and 1/2 of the
 mozzarella.
 
 Cook last three noodles and place in pan.  Add remaining sauce,
 remaining mozzarella,  and remaining parmesan.  Add about 1/4 cup
 water or dry wine.  Cover pan with aluminum foil and bake at 400
 degrees F for 30 minutes.  Remove foil and bake another 15 minutes.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Noodles do not have to be parboiled.  Place in dish, 
 uncooked, and add a little more water or wine before cooking.