Vegetable Lasagna

When Jeremy and I visited The Point Restaurant a couple months ago, I had a lasagna filled with eggplant, roasted red peppers, spinach, and cheese.  It was amazing.  I decided to try to recreate it tonight.  This wasn't exactly like their lasagna... but it was delicious.

It took a little time to put together but I got some work done while it was baking so it wasn't too bad.  Jeremy even loved this lasagna... and he's not a huge eggplant or squash fan.

I used some leftover marinara that I had in the freezer and some jarred sauce I had in my pantry.  The combination worked fine so whatever sauce you like will work.  This lasagna was probably a bit thick so I might cut back on the veggies next time to make it fit in the pan better.  It bubbled over the pan a little as it cooked.

I cut this lasagna into 8 servings.  Jeremy is currently on another half of a serving... but we'll still have a lot of leftovers.  We had this with a whole wheat challah bread that Jeremy made in our bread machine. Nice and crusty and delicious.

Recipe:
24 oz. part-skim ricotta cheese
2 c. shredded mozzarella
1/2 c. grated parmesan cheese
1 eggplant, cut into 1/4" slices
1 yellow squash, cut into 1/4" slices
1 cup frozen chopped spinach
5.5 oz. jarred roasted red peppers, drained
5 c. marinara sauce
1 package no-boil barilla lasagne (or equivalent lasagna noodles cooked according to package directions)

1. Heat the oven to 400 degrees.  Coat the eggplant and squash in olive oil and season with salt and pepper.  Spread on an even layer on a baking sheet.  Bake for 10-12 minutes, turning halfway through, until tender and slightly browned.
2. Reduce the heat on the oven to 375 degrees.
3. In a 13"x9" lasagna pan (I have fiestaware), add 1 c. of sauce to the bottom.  Add 4 lasagna sheets, overlapping slightly.  Add 1/4 of the ricotta and 1/2 of the parmesan, spread evenly.  Add 1/3 of the eggplant and squash, in one layer.  Top with the roasted red peppers in a single layer.  Add 1 c. sauce and 1/4 of the ricotta.  Top with 4 lasagna sheets.  Top with 1 c. sauce and 1/4 of the ricotta. Add another 1/3 of the eggplant and squash.  Top with spinach. Add 1 c. sauce and 1/4 of the ricotta and 1/2 c. mozzarella.  Top with 4 sheets of lasagna.  Top the remaining eggplant and squash and then 1 c. sauce and 1/4 ricotta.  Top with 4 lasagna sheets.  Cover with remaining sauce, the rest of the mozzarella, and the rest of the parmesan.
4. Cover pan with foil.  Bake for 50-60 minutes until hot and bubbly.  Remove foil and bake for 10-15 minutes until slightly browned on top.
5. Remove from oven and allow to cool for 15 minutes.  Slice and serve.