Roasted Vegetable Lasagne

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. 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. Recipe By : eat-lf Posted to Digest eat-lf.v096.n198 Date: Fri, 25 Oct 1996 07:19:31 +0000 From: "Deborah Kirwan" <dkkirwan@creighton.edu> NOTES : Noodles do not have to be parboiled. Place in dish, uncooked, and add a little more water or wine before cooking.