Roasted Vegetable Lasagna

from the kitchen of Whitney


Serves 6

¾ cup part-skim mozzarella cheese
¼ cup grated Parmesan cheese
 9 dry lasagna noodle
¼ tsp black pepper
1 tsp table salt
2 tsp olive oil
4 medium garlic cloves
4 small tomatoes
3 medium sweet red peppers
3 medium raw eggplant(3 medium raw summer squash/zucchini)

Preheat oven to 425 degrees. In roasting pan, combine vegetables and garlic with olive oil. Bake until vegetables are tender, stirring occasionally, about 20 to 25 minutes.
Place half to two-thirds of vegetables, salt and pepper, and ½ cup of water in food processor and process until smooth.
Place three noodles over puree. Top with ½ cup of puree, ½ of remaining vegetables, 2 tbsp of Parmesan cheese and ¼ cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, puree and cheese.
 Bake until bubbly, about 40 to 45 minutes. Slice into 6 pieces and serve.