Roasted Veggie Lasagna

• 3 medium zucchini, 1/2 inch pieces
• 3 medium sweet red peppers, chopped
• 4 small tomatoes, seeded and chopped
• 4 garlic cloves, chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 14 teaspoon pepper
• 9 whole wheat lasagna noodles, cooked
• 14 cup grated parmesan cheese
• 34 cup mozzarella cheese, cut into pea size chunks

1. Preheat oven to 425.
2. In roasting pan, combine vegetables and garlic in olive oil.
3. Bake 20 minutes or until tender.
4. Place half of the vegetables, salt, pepper, and 1/2 cup water in a food processor and blend until smooth.
5. Spoon 1/2 cup of the puree into the bottom of a 9x13 pan.
6. Place 3 noodles over puree, top with 1/2 puree, 1/2 of remaining vegetables, 2 TB.
7. of parmesan cheese, and 1/4 cup of mozzarella cheese.
8. Repeat layer and then top with remaining 3 noodles, puree and cheese.
9. Bake until bubbly, about 45 minutes.

zucchini, sweet red peppers, tomatoes, garlic, olive oil, salt, pepper, whole wheat lasagna noodles, parmesan cheese, mozzarella cheese

Taken from www.food.com/recipe/roasted-veggie-lasagna-137340 (may not work)