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Roasted Vegetable Lasagna  Servings:4-6
1 large eggplant, slice into ¼ inch rounds
½ pound medium mushrooms, cut into ¼ inch slices
3 small zucchini, sliced lengthwise into ¼ inch slices
2 sweet red peppers, cut into 6 pieces each
3 tablespoons olive oil
1 clove garlic, minced
1 (15 ounce) container ricotta cheese (drained)
½ teaspoon pepper
¼ cup parmesan cheese, grated
1 egg
1 tsp salt
1 (26 ounce) jar pasta sauce (check ingredients) or homemade sauce
2 cups mozzarella cheese, grated
3 tbsp basil, minced

Spread eggplants and mushrooms onto a baking pan. Place zucchini and red pepper on a second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. Bake uncovered at 400 degrees F for 15 minutes. Turn vegetables over and cook 15 minutes more. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes until edges are browned. Ina bowl, combine the ricotta cheese, parmesan cheese , and egg. Spread about ½ cup pasta sauce in a 9x13x2 baking dish. Layer with half the ricotta cheese mixture, half of the vegetables, a third of the pasta sauce, and 2/3 cup of the mozzarella cheese. Sprinkle with basil. Repeat layers.
Top with remaining pasta sauce. Cover and bake 350 degrees F for 40 minutes. Uncover, sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand 10 minutes before cutting.

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