Nadine says the vegetables and marinade can be enjoyed just by themselves--no need to make them into lasagna. However, if you want to gild the lily . . .
Roasted Vegetable Lasagna
by Nadine Bailey
Marinade:
1/2 cup olive oil
2 tbsp. red wine vinegar
1 tbsp. capers, chopped
1 tbsp. parsley, chopped
1 clove garlic, chopped
1 tsp. tomato paste
salt and pepper
Vegetables:
1 red pepper
1 large eggplant, sliced lengthwise, salted, rinsed, and well-drained
2 large zucchinis, sliced thinly lengthwise
1 sweet potato, thinly sliced lengthwise
6 Roma tomatoes, quartered
Lasagna:
12 oz. fresh lasagna noodles (or dried noodles, cooked)
1/3 cup pesto
olive oil
1 cup parmesan cheese, freshly grated.
Preheat the oven to 400. Combine marinade ingredients in a bowl and whisk thoroughly.
Cut red pepper in half lengthwise. Remove seeds and membranes and cut into large, flattish pieces. Grill until skin blackens a blisters. Place on a cutting board, cover with a tea towel; allow to cool. Peel, discard skin, and cut flesh into thick strips. Place red pepper and remaining vegetables into large baking dish; coat with half the marinade. Back for 15 minutes, turn and coat again with remaining marinade. Cook for another 15 minutes.
Cut the pasta into 24 sheets, each 4x6 inches. Make 6 individual stacks in the following order: pasta, zucchini and sweet potato, 2 tsp. pesto, pasta, eggplant and red pepper, pasta, tomatoes, 2 tsp. pesto, pasta. Transfer the stacks to greased baking dish. Brush the tops with olive oil, and sprinkley iwth grated Parmesan. Bake for 15-20 minutes or until heated through and tender.
