Ww Roasted Vegetable Lasagna

Ingredients

• 3 medium raw eggplants, cut into 1/2 inch pieces
• 3 medium sweet red peppers, chopped
• 4 plum tomatoes, seeded and chopped
• 4 garlic cloves, peeled and chopped
• 2 teaspoons olive oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 9 dry lasagna noodles, cooked and drained
• 1/4 cup grated parmesan cheese
• 3/4 cup part-skim mozzarella cheese, shredded

Directions

1. 1

   Preheat oven to 425.

2. 2

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

3. 3

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

4. 4

   Spoon 1/2 cup of vegetable puree into bottom of a 9x13 baking dish,.

5. 5

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

6. 6

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