Ingredients
5 med. eggplant - 1/2" slices, then 1" chop
6 med. sweet red peppers - 1" chop
12 Roma/plum tomatoes - seeded & course chop
4+ cloves garlic - peeled & chopped
Olive oil
Salt & Pepper
Lasagna noodles (I use the “no-boil” type)
2+ cup Parmesan Cheese - grated
8+ cups mozzarellla cheese - shredded
Preparation
Preheat oven to 450 F.
Combine prepped veggies in lg. bowl or ziplock bag
- add enough olive oil to lightly coat
- add S&P to taste
Place in roasting pan or lg sheet pan and bake 20 minutes or until veggies are tender – stir occasionally
Place slightly less than 1/2 of veggies in food processor w/ 1/2 cup water (more as needed) and process until smooth
Divide puree’ into 4 portions (make one portion smaller) Divide remaining veggies into 2 portions Divide cheeses into 3 portions
Assemble (layer-1 = bottom): Layer-1 = Puree’ portion-1 (smaller one) Layer-2 = Noodles Layer-3 = Puree’ portion-2 Layer-4 = Veggie portion-1 Layer-5 = Cheese portion-1 Layer-6 = Noodles Layer-7 = Puree’ portion-3 Layer-8 = Veggie portion-2 Layer-9 = Cheese portion-2 Layer-10 = Noodles Layer-11 = Puree’ portion-4 Layer-12 = Cheese portion-3
Reduce oven to 375 F Bake until bubbly, about 45 minutes
