Roasted Vegetable Lasagna

Ingredients:

1 zucchini, sliced

1 eggplant, peeled and thinly sliced

Green bell pepper, sliced

1 cup onion, sliced

Yellow bell pepper, sliced

1 tomato sliced

16 oz ricotta cheese

1 egg

½ cup parmesan cheese

1 cup shredded mozzarella cheese (or sliced fresh mozzarella)

1 box lasagna noodles, boiled

1 cup basil leaves

¼ cup olive oil

1 tbsp. pine nuts

1 tbsp. walnuts

1 tbsp. hemp seeds

Garlic powder, oregano, parsley, rosemary, salt and pepper to taste

Instructions:

Coat zucchini eggplant and peppers in olive oil, and desired amount of spices.  Grill either right on the grill, in a vegetable grilling bowl or in foil.  Meanwhile, mix the ricotta cheese, with half of the parmesan, egg, spices to taste.  In a food processor blend the basil, olive oil, pine nuts, walnuts, hemp seeds and remaining parmesan cheese to make pesto.  Coat a large pyrex baking dish with a layer of pesto.  Top with a layer of lasagna noodles.  Top with a layer of parmesan cheese and then a layer of grilled vegetables.  Continue layering starting with the pesto then the noodles, cheese mixture and vegetables.  Layer the top with sliced tomatoes and top with mozzarella cheese.  Bake covered in the oven for 50 minutes at 350.  Remove the foil and brown the cheese for ten minutes.