Roasted Vegetable Lasagne

• 2 zucchini sliced lengthways
• 1 green pepper red, 1 yellow and 1, seeded, cut into chunks
• 1 eggplant small, halved, thickly sliced lengthways
• 1 red onion peeled and sliced
• 3 tablespoons olive oil
• 8 lasagne fresh, sheets
• 2 tablespoons pesto sauce
• 14 ounces tomato pasta sauce
• 7 ounces mozzarella cheese sliced
• 2 tomatoes sliced
• 2 tablespoons 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, green pepper, eggplant small, red onion, olive oil, pesto sauce, pasta sauce, mozzarella cheese, tomatoes, parmesan cheese

Taken from www.yummly.com/recipe/Roasted-Vegetable-Lasagne-1403066 (may not work)