Serves 5-6
•1 lg. onion
•2 bell peppers
•1 med size eggplant
•1 cup homemade tomato sauce ( you can find my sauce recipe on my page )
•1/2 cup extra virgin olive oil
•8 cloves of fresh peeled garlic
•3 med-Lg zucchinis
•1 6oz. Pkg of grated mozzarella ( I used organic valley )
•1/4 tsp of salt and pepper for EACH pan of veggies
*You will need 2 Lg roasting pans or cookie sheets
Preheat oven to 400•
***This recipe is a little time consuming because of all the prepping and roasting, but i promise its worth it!!
•In a small bowl, put the 1/2 cup oo and with a garlic press, press the garlic into the oo and stir. Set aside to let the garlic infuse the oo.
•Next you want to prep all the veggies, first giving them all a good rinse.
•Peppers and onions can be cut into big pieces, (it doesn’t have to be perfect) and both laid out on the first sheet/roasting pan.
Spoon 3 tbsp of the garlic olive oil over them, S&P and Mix up so their all coated evenly.
Set aside..
•Slice the eggplant into circles, leaving skin on. On second sheet/roasting pan, lay out eggplant slices side by side and brush BOTH sides each with 1/2 tsp garlic oo mixture.
**I only had pans to do 2 batches at a time, so first i roasted the peppers, onions and eggplant**
•Place both pans in oven and roast for 30 min. Turning them both after about 20 mins.
Once done, set aside to cool.
• Cut zucchini length wise, leaving skin on. Lay on one of the roasting /cookie pans you used for the peppers or eggplant. spoon remainder of garlic oo mixture onto both sides and S&P.
Roast zucchini for 20 mins, turning them 10 mins in.
Set aside to cool
•After the veggies have cooled, you can begin to put the lasagna together.
I used a 12 by 9 baking dish ( see picture below )
• I started with 3 tbsp of sauce then a layer of 3-4 zucchini slices, peppers & onions, cheese, and eggplant. I kept doing these exact layers until i used up my veggies.
• Cover with aluminum foil and bake in oven at 375• for 20 mins. It should be bubbly and smell like heaven! 
Kate's Clean Plate 