ROASTED VEGETABLE LASAGNA

FOR THE VEGETABLES:
1 medium eggplant
1 large zucchini
1 large yellow squash
1 portobello mushroom
1 red onion
1/4 olive oil or olive oil blend
4 garlic cloves, crushed

Slice the vegetables 1/8-inch thick. Mix together the olive oil and garlic. Cook the vegetables as directed below. Marinate, in refrigerator for 24 hours.

VEGETABLES CAN BE COOKED ON THE GRILL
OR IN A FRYING PAN, AS FOLLOWS:
On the grill: brush the vegetables with the olive oil-garlic mixture and place on the grill. Cook halfway. Additional applications of the olive oil-garlic mixture can be applied to the vegetables during the cooking process.

In a frying pan: Brush the vegetables with the olive oil-garlic mixture and cook over medium-high heat until half done. If additional basting is desired during the cooking process, use only olive oil.

FOR THE LASAGNA:
12 ounces wide lasagna noodles, cooked according to package directions and chilled
2 cups mozzarella cheese, shredded
1 cup ricotta cheese
3 cups of your favorite marinara sauce
1/4 cup fresh Parmesan cheese, grated
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
salt and fresh cracked black pepper

TO PREPARE THE LASAGNA:
Preheat oven to 325 degrees F.

Mix the cheeses together and set aside.

Grease a loaf pan and then follow the layering sequence below, repeating the procedure three times.

Add a sprinkle of parsley, basil, salt, and pepper between each layer, along with a small amount of marinara sauce.

lasagna noodles
1/3 of the cheese mixture
eggplant
zucchini
yellow squash
mushroom
red onions

Spoon additional marinara sauce on the top, along with the grated Parmesan cheese.

Bake at 325 degrees for one hour. Remove from oven and let stand for 10 minutes before serving.

Spoon additional marinara sauce on top of each serving.

Source: Presented by Gastronomy on November 01, 2001.
This recipe is brought to you by your local Associated Foods Store.