Ww Roasted Vegetable Lasagna

• 3 medium raw eggplants, cut into 1/2 inch pieces
• 3 medium sweet red peppers, chopped
• 4 plum tomatoes, seeded and chopped
• 4 garlic cloves, peeled and chopped
• 2 teaspoons olive oil
• 1 teaspoon salt
• 14 teaspoon black pepper
• 9 dry lasagna noodles, cooked and drained
• 14 cup grated parmesan cheese
• 34 cup part-skim mozzarella cheese, shredded

1. Preheat oven to 425.
2. In a roasting pan, combine vegetables and garlic and olive oil.
3. Bake until vegetables are tender, stirring occasionally, about 20 to 25 minutes.
4. Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth.
5. Spoon 1/2 cup of vegetable puree into bottom of a 9x13 baking dish,.
6. Place three noodles over puree.
7. Top with 1/2 cup of puree, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese, and 1/4 cup of mozzarella cheese.
8. Repeat layers and then top with remaining noodles, puree, and cheese.
9. Bake until bubbly, about 40-45 minutes.
10. Slice into 6 pieces and serve.

eggplants, sweet red peppers, tomatoes, garlic, olive oil, salt, black pepper, lasagna noodles, parmesan cheese, mozzarella cheese

Taken from www.food.com/recipe/ww-roasted-vegetable-lasagna-394229 (may not work)