Grilled Veggie Lasagna

[photo from sunfare.com]

Ingredients

• 4 oz grilled eggplant
• 4 oz grilled zucchini
• 4 oz grilled, red pepper
• 4 oz sliced onion, caramelized
• 6 oz ricotta cheese
• 2 oz goat cheese
• 1 oz Parmesan cheese, grated
• 2 eggs
• 1/4 tsp chopped basil
• 1/4 tsp chopped oregano
• 1/4 tsp chopped thyme
• 1/4 tsp chopped parsley
• To taste salt and pepper
• as needed, store bought lasagna pasta [optional]
• 6 oz tomato sauce, optional

Directions

Side note: If you don't have a pasta machine, use store bought lasagna pasta.

1. Make the pasta dough and cut into sheets to fit the pasta pan or loaf pan.
2. Slice the eggplant and zucchini lengthwise [1/4 inch thick], brush with oil and grill until tender and done.
3. Grill the peppers whole, place in bowl and cover with plastic wrap for 20 minutes. Unwrap and peel the peppers.
   Caramelize the onions in a saute pan and reserve.
4. Mix your cheeses, eggs, herbs, salt and pepper.
5. Place pasta sheet in bottom of loaf pan. Add the eggplant and then about 3 oz of cheese mix and 1 oz of the caramelized onions.
6. Place another pasta sheet on top of that and continue layering the lasagna.
7. Sprinkle the top with a little more Parmesan and bake @ 350ºF [176.7ºC]  for 30-40 minutes.
8. Pour tomato sauce on a plate and place the finished lasagna on top.