1/4 cup Extra Virgin Olive Oil
1 garlic clove, crushed
2 red bell peppers, quartered
2 small zucchini, sliced
1 peeled eggplant, sliced
8 oz. mushrooms, sliced
Salt and pepper to taste
15 oz. ricotta cheese
1 large egg
1/3 cup grated Parmigiano-Reggiano cheese
2 cans (14-1/2 oz. each) chunky Italian-style tomatoes
1/2 box Barillaź no-boil lasagna sheets
16 oz. shredded mozzarella cheese
Heat oven to 400°F. Combine oil and garlic, brushing vegetables on both sides
with mixture. Layer vegetables on baking sheet and sprinkle with salt and
pepper. Bake until browned on one side; turn and rearrange so vegetables brown
evenly. Bake 10-20 minutes. Remove to side dish.
Combine ricotta, Parmigiano-Reggiano cheese and egg until smooth. Spread 2/3 can
of tomatoes in bottom of 13"x 9" baking dish. Add layer of noodles, 1/2 of
ricotta mixture, 1/2 of vegetables and 1/3 of mozzarella cheese. Repeat layers.
Top with layer of noodles. Spoon remaining tomatoes over top; sprinkle with
remaining mozzarella. Cover with foil. Bake in 350° oven for 25 minutes.
Uncover; bake until cheese is melted and lasagna is cooked
through. Let stand at least 20 minutes before cutting into squares.
AUTHOR: Lori A