Roasted Vegetable Lasagna
4C Plain Bread Crumbs
4C Homestyle Parmesan Cheese
Ingredients:
1 lb. lasagna noodles cooked and cooled and laid flat
1 Italian eggplant, sliced lengthwise, 1/4 inch slices
6 zucchini, sliced lengthwise, 1/4 inch slices
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 teaspoon salt
1 teaspoon black pepper
2 cups diced tomatoes
1 can tomato sauce, 8 oz.
1 tablespoon fresh basil, chopped
1/2 lb. mozzarella cheese, shredded
1/2 lb. goat cheese
1 cup 4C Plain Bread Crumbs [ or 4C Gluten Free Plain Crumbs ]
1/2 cup 4C Homestyle Parmesan Cheese
Directions:
Dip zucchini, eggplant and onion rounds in the olive oil and salt and pepper. Grill slices until soft and golden on both sides. Set aside and let cool.
Roast peppers and garlic. Peel peppers and squeeze out garlic and set aside.
Combine tomato sauce, diced tomatoes, basil, salt, pepper and roasted garlic.
Assemble the lasagna as follows, adding salt and pepper on top of each layer:
Layer 1: lasagna noodles, zucchini & onions, mozzarella and goat cheese, sauce.
Layer 2: noodles, eggplant & onions, mozzarella and goat cheese, sauce .
Layer 3: noodles, peppers, zucchini & onions, mozzarella and goat cheese, sauce, noodles.
Sprinkle the top with 4C Bread Crumbs and 4C Parmesan Cheese and bake, covered, in a 375 degree oven for 30 minutes, remove the foil and bake another 15-20 minutes to brown the top.