CAP Kitchen

Roasted Vegetable Lasagna

INGREDIENTS
1 small eggplant or zucchini
1 small squash
5 plum tomatoes, seeded
1 large sweet red or green pepper
1 large onion, cut into small wedges
1/4 cup canola Oil
2 tsp. Italian seasoning
3 garlic cloves, minced
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 cup butter, cubed
1/4 cup all-purpose flour
2-3/4 cups milk
2 cups Italian cheese
6 no-cook lasagna noodles

DIRECTIONS
Cut eggplantor zucchini, squash, onion, tomatoes and red or green pepper into 1-in. pieces; place on a roasting pan. Add oil, 2 teaspoons seasoning, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss. Bake at 450° for 20-25 minutes or until crisp-tender. In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in 3 tablespoons Italian Cheese, salt and pepper. Spread a fourth of the sauce in a 9x13 pan. Top with 2-1/3 cups vegetables, 1/4 cup shredded cheese and three noodles. Repeat layers. Top with a fourth of the sauce, remaining vegetables, cheese, sauce. Cover and bake at 375° for 30-40 minutes or until bubbly. Let stand 15 minutes before serving. Yield: 8 servings.