Cooking Our Way

½ lb. red bell pepper seeded and diced
1 tsp. Olive oil
1 carrot cut into match sticks
1 tsp. basil
2 zucchini, cut into half moons
1 eggplant cut into cubes
6 cloves garlic, peeled and wrapped in foil
1 onion, peeled and chopped
1/2 tsp. olive oil
8 medium mushrooms, cut thick
½ lb. raw spinach, cut into strips
9 lasagna noodles, cooked
¼ cup parmesan cheese (We use more)
1 jar of your favorite spaghetti sauce
2 cups mozzarella (but we always use a lot more)
The Vegetables

Pre-heat oven to 400 degrees. 

Toss peppers, carrot, zucchini, eggplant and onion in oil and
seasonings.  Spread on baking sheet.  Put foil wrapped garlic in corner of the pan.  Bake for 30 minutes and then stir.  Bake 15 more minutes.  Remove and transfer to large bowl.  Squeeze baked garlic into the veggies and stir well.

The spinach layer

Pour oil into a large frying pan or wok on medium heat and fry mushrooms until they begin to brown.  Add spinach and seasonings and cook until the spinach wilts.  Add 1 Tbsp. water if needed to steam the spinach down.  Transfer to sieve to drain excess moisture.

To Assemble

Spoon a little sauce into a baking dish.  Lay first three noodles down.  Cover with 1/3 of sauce, the mushrooms and the spinach and as much mozzarella and parmesan as you like.  Cover with three more noodles, 1/3 the sauce, the roasted veggies and more cheese.  Cover with the last three noodles, the rest of the sauce and more cheese.  Bake for 30 minutes.  Let rest 15 minutes before serving.