8 sheets of lasagna pasta (see note)
½ medium eggplant
1 small zucchini
¼ medium red onion
1 red pepper
2 tbs plus 1 tsp olive oil
½ tsp plus a pinch salt
½ tsp plus a pinch pepper
1 small leek
6 medium button mushrooms
2 ¾ cups pasta sauce (680ml can)
2 cups grated mozzarella
2 tbs Italian seasoning
Cook pasta until it is pliable but still somewhat firm in the centre; drain, rinse and set aside.
Slice eggplant, zucchini, red onion and red pepper into quarters. Toss with olive oil, salt and pepper. Place on a baking sheet and roast in a 400-degree oven for 15 minutes. Cool and thinly slice.
Thinly slice leek and mushrooms and toss together in a small, oven-safe saucepan, with remaining olive oil, and a pinch each of salt a pepper. Place in oven and roast for 10 minutes.
In a 9 by 14-inch baking dish, layer sauce, pasta, roasted vegetables, Italian seasoning and ricotta into 4 layers. Top with grated mozzarella and bake at 350-degrees for 45 minutes, until cheese is lightly browned, hot and bubbling in the centre.
Note: This recipe uses (almost) square sheets of lasagna pasta, available at Valoroso Foods on Sutherland Avenue in Kelowna. If using the longer, more narrow sheets, use 12 sheets for four layers.