Roasted Vegetable Lasagna

• 5 med. eggplant - 1/2" slices, then 1" chop
• 6 med. sweet red peppers - 1" chop
• 12 Roma/plum tomatoes - seeded & course chop
• 4+ cloves garlic - peeled & chopped
• Olive oil
• Salt & Pepper
• Lasagna noodles (I use the "no-boil" type)
• 2+ cup Parmesan Cheese - grated
• 8+ cups mozzarellla cheese - shredded

1. Preheat oven to 450 F.
2. Combine prepped veggies in lg. bowl or ziplock bag
3. - add enough olive oil to lightly coat
4. - add S&P to taste
5. Place in roasting pan or lg sheet pan and bake 20 minutes or until veggies are tender -- stir occasionally
6. Place slightly less than 1/2 of veggies in food processor w/ 1/2 cup water (more as needed) and process until smooth
7. Divide puree' into 4 portions (make one portion smaller)
8. Divide remaining veggies into 2 portions
9. Divide cheeses into 3 portions
10. Assemble (layer-1 = bottom):
11. Layer-1 = Puree' portion-1 (smaller one)
12. Layer-2 = Noodles
13. Layer-3 = Puree' portion-2
14. Layer-4 = Veggie portion-1
15. Layer-5 = Cheese portion-1
16. Layer-6 = Noodles
17. Layer-7 = Puree' portion-3
18. Layer-8 = Veggie portion-2
19. Layer-9 = Cheese portion-2
20. Layer-10 = Noodles
21. Layer-11 = Puree' portion-4
22. Layer-12 = Cheese portion-3
23. Reduce oven to 375 F
24. Bake until bubbly, about 45 minutes

sweet red peppers, tomatoes, olive oil, salt, lasagna noodles

Taken from www.epicurious.com/recipes/member/views/roasted-vegetable-lasagna-1234341 (may not work)