Roasted Vegetable Lasagna

Seed and core yellow, red and green peppers; cut into 1-inch (2.5 cm) chunks. Cut zucchini lengthwise into 1/4-inch (5 mm) thick slices; cut into 1-inch (2.5 cm) lengths. In bowl, toss together peppers, zucchini, oil, salt and pepper; spread on greased large rimmed baking sheet. Cut each garlic head in half crosswise; place, cut side down, on baking sheet. Roast in 400°F (200°C) oven until browned and tender, about 45 minutes. Squeeze garlic pulp onto vegetables. Set aside.

Mushroom Sauce:
In large saucepan, heat oil over medium heat; fry mushrooms, garlic, oregano, salt and pepper, stirring occasionally, until tender, about 5 minutes. Add tomato paste; cook, stirring, until slightly darkened, 1 to 2 minutes. Add tomatoes and bring to boil; reduce heat and simmer until spoon scraped across bottom of pan leaves gap that fills in slowly, about 20 minutes. Let cool.

Meanwhile, in large pot of boiling salted water, cook noodles until tender but firm; drain and rinse under cold water until cool enough to handle. Arrange on towel to drain.

Spread about 1/4 cup (50 mL) of the mushroom sauce in each of two 8-inch (2 L) square glass baking dishes. Top with one-third of the noodles, trimming to fit. Top with half of the Béchamel Sauce, the roasted vegetables, then 1 cup (250 mL) of the cheese. Top with half of the remaining noodles, trimming to fit. Top with remaining béchamel sauce and 1 cup (250 mL) of the remaining cheese. Top with remaining noodles, using trimmings, remaining mushroom sauce and remaining cheese. Cover with foil. (Make-ahead: Refrigerate for up to 24 hours. Or overwrap with heavy-duty foil and freeze for up to 1 month; thaw in refrigerator, about 36 hours. Add 25 minutes to baking time.)

Bake in 375°F (190°C) oven until hot and bubbly, about 35 minutes. Broil just until cheese is browned.

Additional information :

Tip:
You can replace the mushroom sauce with 3 cups (750 mL) store-bought pasta sauce with mushrooms.

Source : Canadian Living Magazine: November 2003