Quench MagazineRoasted Vegetable Lasagne | Pasta | Quench Magazine

Ingredients

• 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
• 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