Roasted vegetable lasagna | Recipes | WW USA

Ingredients

• 3 medium Uncooked eggplant, cut into 1/2-inch pieces
• 3 medium Red bell pepper, chopped
• 4 small Tomato, plum, seeded and chopped
• 4 clove(s) Garlic, peeled and chopped
• 2 tsp Olive oil
• 1 tsp Table salt, or more to taste
• 0.25 tsp Black pepper, or more to taste
• 9 item(s) Uncooked lasagna noodles, cooked and drained
• 0.25 cup(s) Grated Parmesan cheese
• 0.75 cup(s), shredded Part skim mozzarella cheese