Submitted By: DishyDelishy
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3 med raw eggplant, cut into 1/2 inch pieces
3 med red peppers chopped
4 small tomatoes seeded and chopped
4 garlic cloves chopped
2 tsp olive oil
1 tsp salt
1/4 tsp pepper
9 dry lasagna noodles, cooked and drained
1/4 cup Parmesan cheese
3/4 cup low fat mozzarella cheese. shredded
Preheat over to 425F
In roasting pan, combine veggies and garlic with olive oil.
Bake 20 minutes or until veggies are tender, stirring occasionally place half of veggies, salt, pepper, and 1/2 cup water in food processor and process until smooth.
Spoon in 1/2 cup of veggie puree into bottom of 13x9 baking dish
place 3 noodles over puree. top with 1/2 of remaining veggies, 2 tbls Parmesan cheese and 1/4 cup of mozzarella cheese.
Repeat layers and then top with remaining 3 noodles, puree and cheese.
Bake until bubbly, about 45 minutes.
Slice into 6 pieces and serve