Roasted Vegtable Lasagna

3 medium raw eggplant, cut into 1/2-inch pieces
3 medium sweet red pepper(s), chopped
4 small tomato(es), plum, seeded and chopped
4 medium garlic clove(s), peeled and chopped
2 tsp olive oil
1 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
9 serving dry lasagna noodles, 9 noodles, cooked and drained
1/4 cup grated Parmesan cheese
3/4 cup part-skim mozzarella cheese, shredded

Preheat oven to 425°F.


In roasting pan, combine vegetables and garlic with olive oil. Bake until vegetables are tender, stirring occasionally, about 20 to 25 minutes.


Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth.


Spoon 1/2 cup of vegetable purée into bottom of a 9 X 13-inch baking dish.


Place three noodles over purée. Top with 1/2 cup of purée, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, purée and cheese.


Bake until bubbly, about 40 to 45 minutes. Slice into 6 pieces and serve.


Number of Servings: 6

Recipe submitted by SparkPeople user BLUEEYES0512.