Vegetable Lasagna

Prepare vegetables: Heat oven to 450 degrees F.

3 small bell peppers (1 red, 1 yellow, 1 orange)- cut into 1 inch squares

1 zucchini- sliced

2 small summer squash- sliced

1 (8)oz package fresh sliced mushrooms

1 medium onion sliced into 8 wedges

-Coat a large baking pan with a thin layer of olive oil

-Spread vegetables in a single layer across pan

-Sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper

-Bake uncovered for 25 minutes, turn vegetables over once (until tender)

Prepare lasagna (12) noodles as directed

Use homemade or jar sauce of choice (2.5-3 cups)

Set aside:

4 cups shredded mozzarella cheese

16 oz ricotta cheese

1/2 cup chopped fresh parsley

Reduce oven temp to 400 degrees F:

Use a 13x9 inch glass baking dish and coat with olive oil (thin layer)

Spread 1/3 cup sauce on bottom of baking dish

*Top with 3 noodles, place 3/4 cup sauce on noodles, 1/3 of vegetables, 1/3 of ricotta.Repeat this process two more times* Finally place last 3 noodles on top. Top with mozzarella and sprinkle with chopped fresh parsley.

Bake uncovered for 25 minutes or until hot.

Serves 5-6