Gourmet Vegetable Lasagna

• 3" wonton wrappers (3 per serving)
• Baby asparagas spears (1 bunch per 8 servings)
• Portabello mushrooms (1 per 3 servings)
• Red bell pepper (1 per 3 servings) or roasted red peppers
• Fresh baby spinach (1 bag per 4 servings)
• Fresh mozzarella (1/2 lb. per 4 servings)
• Freshly made pesto sauce

1. Fry the wonton wrappers in oil until crispy. Drain & set aside.
2. Grill, steam, or broil the asparagus very briefly.
3. Grill or broil the portabellos, cut into 1/4" strips & keep warm.
4. Grill or broil, peel, & seed the red ball peppers; cut into strips & keep warm.
5. Slice the mozzarella into thin slices.
6. To Assemble:
7. Place 3-4 asparagus spears and 2-3 portabello strips on top of a wonton & drizzle with a little pesto sauce. Top with a slice of fresh mozzarella and another wonton. Please some spinach and 2-3 strips of roasted red pepper on the 2nd wonton & drizzle with a little pesto sauce. Top with another slice of fresh mozzarella and another wonton. Garnish the serving plate with drops of pesto sauce before placing the completed lasagna on the plate.

wonton wrappers, mushrooms, red bell pepper, baby spinach, fresh mozzarella, pesto sauce

Taken from www.epicurious.com/recipes/member/views/gourmet-vegetable-lasagna-50108286 (may not work)