Roasted Vegetable Lasagne

• 2 None zucchini, sliced lengthways
• 1 None red, 1 yellow and 1 green pepper, seeded, cut into chunks
• 1 None small eggplant, halved, thickly sliced lengthways
• 1 None red onion, peeled and sliced
• 3 tbsp olive oil
• 8 None fresh lasagne sheets
• 2 tbsp pesto sauce
• 1 None (14-oz) jar tomato pasta sauce
• 7 oz mozzarella cheese, sliced
• 2 None tomatoes, sliced
• 2 tbsp grated Parmesan cheese

1. Preheat the oven to 400u0b0F. Toss the zucchini, peppers, eggplant, and onion in 2 tbsp olive oil. Spread over a large baking sheet. Roast for 20 minutes.
2. Halve the lasagne sheets. Place four of the halved sheets on a greased baking tray. Brush with pesto sauce. Top with some of the roasted vegetables, tomato pasta sauce and mozzarella. Repeat layers twice more, finishing with pasta, mozzarella, tomato slices, and grated Parmesan cheese.
3. Drizzle with remaining olive oil. Season well with salt and freshly ground black pepper. Bake for 15-20 minutes until the cheese has melted and the top is golden.

zucchini, red, eggplant, red onion, olive oil, lasagne sheets, pesto sauce, tomato pasta sauce, mozzarella cheese, tomatoes, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/26706 (may not work)