Roasted Vegetable Lasagna

1 lb. lasagna noodles cooked and cooled and laid flat
6 Chinese eggplant, sliced lengthwise, 1/4 inch slices, roasted (do not peel)
6 zucchini, sliced lengthwise, 1/4 inch slices, roasted (do not peel)
4 roasted red bell peppers
1 head roasted garlic
2 large yellow onion, sliced into 1/4 inch rounds
1 cup extra virgin olive oil
1 tsp. kosher salt
1 tsp. ground black pepper
1 can or 2 cups diced tomatoes
1 Tblsp. fresh basil, chopped fine
1 tomato sauce, 8 oz.
1/2 lb. Mozzarella cheese, grated
1/2 lb. goat cheese
1 cup Bread crumbs
1/2 cup grated Parmesan cheese

Dip the zucchini, the eggplant and the onion rounds in the olive oil and salt and pepper. Grill slices on a barbeque until soft. Grill the onions until they are golden on both sides. Set aside and let cool. Roast peppers and garlic. Peel peppers and squeeze out garlic and set aside.
Assemble the lasagna by layering a:

1. Layer of lasagna noodles, layer of zucchini & onions, layer of Mozzarella and goat cheese, layer of sauce mixture.

2. Layer of noodles, layer of eggplant & onions, layer of Mozzarella and goat cheese, layer of sauce mixture.

3. Layer of noodles, layer of roasted bell peppers, remaining zucchini and onions, layer of mozzarella and goat cheese, a layer of the sauce
mixture, and a layer of noodles.

4. Lightly salt and pepper each layer.

5. Top the final layer of noodles with the remaining sauce mix and sprinkle with bread crumbs and parmesan cheese

In the tomato sauce and the diced tomatoes, combine the basil, salt, pepper and roasted garlic. Divide and pour this over the layers. Sprinkle the top with bread crumbs and Parmesan cheese and bake, covered with foil, in a 375 degree oven for 30 minutes, remove the foil and bake another 15-20 minutes to brown the top. Serve hot as a main dish or a side dish.

Serves 6-8.
** There are many vegetables that can be roasted and would serve well in this dish. Experiment with your favorites.
 
PEPPERS, ROASTED
Place the whole peppers on the grill and roast [Turning occasionally] until the skins are blackened. Remove from the grill and let cool in a brown paper bag until they can be handled for peeling off the blackened skin. Clean out the seeds and veins and use whole or cut into needed size. Do not wash under the faucet, and try to save the juices to put in the sauce mix. Will keep refrigerated for 2-3 weeks if covered with olive oil and a teaspoon of wine vinegar.

ROASTED GARLIC

PREPARATION:
Peel outer skin layer from head of fresh garlic, leaving the cloves and head intact. Place head on double thickness of foil; top with 1 teaspoon butter and a sprig of fresh rosemary or oregano [or 1/4 teaspoon dried]. Fold up and seal. Bake in 400 degree oven for 55-60 minutes. Let cool for 30 minutes. Squeeze cloves from skins and set aside. Discard skins. Use anywhere you would use garlic. The taste is exceptionally smooth and mild. Can be spread on bread or crackers and eaten without the usually strong taste of garlic.

SERVES 6

AUTHOR: Darlene