Roasted Vegetable Lasagne

1/2 pound bell peppers -- red or green, diced

1 each carrot -- cut into matchsticks

2 medium zucchini -- cut into half moons

1 medium eggplant -- cubed

1 medium onion -- sliced

2 teaspoons olive oil

ground black pepper 6 cloves garlic

-- 1 teaspoon olive oil

1/2 pound mushrooms -- sliced

1/2 pound spinach -- cut into strips

ground black pepper salt

-- 8 ounces lasagna noodles -- 9 noodles

1/2 pound ricotta cheese, non-fat

8 ounces mozzarella cheese -- shredded

1/2 cup Parmesan cheese -- grated

16 ounces spaghetti sauce, 5Bros tom/basil

salt and pepper 2 tablespoons fresh basil

2 tablespoons fresh parsley

The Vegetables: Preheat oven to 400 degrees. Toss the peppers, carrot, zucchini, eggplant, and onion in the oil and pepper. Spread on baking sheet. Put foiled wrapped garlic in the corner of the pan. Bake for 30 minutes and then stir

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 TOPIC: Roasted Vegetable Lasagne