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Ingredients

1 1/4 lb. Lasagna pasta sheets, cooked "al dente"
1 lb.Ricotta cheese
2/3 lb. Mozzarella cheese, shredded
3 cups Tomato Basil Sauce (recipe follows)
1 bunch Fresh basil leaves, torn
Olive oil to lightly coat casserole or baking dish as needed

Roasted Vegetables

1/4 cup Olive oil
2 Zucchini squash, medium, sliced 1/4 inch thick
2 Yellow squash, medium, sliced 1/4 inch thick
1 Eggplant, small, peeled, sliced 1/4 inch thick
2 Carrots, blanched, sliced lengthwise
1 Red bell pepper, seeded and sliced
1 Green bell pepper, seeded and sliced
1 Yellow bell pepper, seeded and sliced
1 Red onion, large, sliced
Salt to season
Fresh ground black pepper to season

Method
Prepare Tomato Basil Sauce per recipe, reserve. Preheat oven to 475 degrees F. Season vegetables with olive oil, salt and pepper. Place in and roast until tender, 20 -25 minutes. Remove and cool.

Reduce oven temperature to 350 degrees F. Cook lasagna pasta sheets in simmering water until "al dente." Remove and place in ice water. Cool pasta sheets and drain well. Lightly oil a baking or casserole dish with olive oil.

Spread 1/2 cup Tomato Basil Sauce over bottom of pan and top with a layer of cooked pasta sheets. Top pasta sheets with dollops of Ricotta cheese and sprinkle with torn basil leaves. Add a layer of the grilled vegetables and top with mozzarella cheese and Tomato Basil Sauce.

Repeat this process until all ingredients are used, finishing with a layer of Tomato Basil Sauce and Mozzarella cheese. Bake for 1 hour and 15 minutes at 350 degrees F. remove from oven and cool before slicing. Serve with additional Tomato Basil Sauce.

Makes 10 - 12 Servings

Tomato Basil Sauce
Ingredients

1 cup Diced tomatoes, peeled, crushed
2 T. Olive oil
1/2 tsp. Fresh garlic, minced
1/2 tsp. Shallot, minced
1/4 cup Fresh basil leaves, chopped
1/2 tsp. Oregano leaves
1/3 cup Tomato juice
1 tsp. Parsley, chopped
Salt to taste
Fresh ground black pepper to taste

Method
Heat olive oil in a small saucepan over medium heat. Add garlic and shallots. Saute until translucent, do not brown. Add tomatoes, basil, oregano and tomato juice. Reduce to low heat and simmer for 10 minutes, stirring occasionally to avoid scorching. Season with salt and pepper. Stir in parsley and reserve.

Makes 6 - 8 Servings