*  Exported from  MasterCook  *

                        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.

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NOTES : Noodles do not have to be parboiled.  Place in dish, 
uncooked, and add a little more water or wine before cooking.