Green Lentil Vegetable Lasagne For Two

• 5 sheets green lentil lasagne cooked 6 minutes, drained
• 1 Japanese eggplant sliced thin lengthwise
• 1 red bell pepper sliced into oblongs
• olive oil
• salt and pepper
• 2 oz Mozzarella
• 1/2 cup bechamel sauce

1. Lightly coat the vegetables with olive oil. Season with salt and pepper. Roast on a baking sheet until tender. Turn down the oven to 325u0b0F.
2. Lasagne 2 oz. Mozzarella, shredded 1/2 c. bechamel sauce olive oil
3. In a baking dish the approximate size of lasagne sheets - brush the dish with a small amount of olive oil. Place one sheet of lasagne on the bottom. Layer with vegetables, mozzarella, bechamel and lasagna sheets. Repeat. Top with last lasagna sheet with bechamel. Bake at 325u0b0F until heated through.

minutes, thin, red bell pepper, olive oil, salt, mozzarella, bechamel sauce

Taken from www.yummly.com/recipe/GREEN-LENTIL-VEGETABLE-LASAGNE-FOR-TWO-1821424 (may not work)