Title: Roasted Vegetable Lasagna
Categories: Italian5
Yield: 1 servings

1/2 lb 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 ts Olive oil with a dash of
-toasted sesame
Oil
1 ts Basil
Pepper
6 Cloves garlic; peeled and
-wrapped
1 In foil
1/2 ts Olive oil
8 md Mushrooms cut thick
1/2 lb Raw spinach; cut into strips
Pepper
9 Lasagna noodles; cooked
1/2 c Low-fat mozzerella
1/4 c Parmesan
1 Jar light spagetti sauce; (
-i prefer ragu
Light)

The Vegetables:

Preheat oven to 400F. 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 400F for 30 minutes. Remove from
oven and let rest for 15 minutes before serving.

Per serving: 3012 Calories (kcal); 15g Total Fat; (4% calories from fat);
103g Protein; 607g Carbohydrate; 0mg Cholesterol; 89mg Sodium Food
Exchanges: 38 1/2 Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates

Recipe by: Adapted From Graham Kerr's Kitchen

Converted by MM_Buster v2.0n.