Roasted Vegetable Lasagna

Marinara Sauce

2 cans whole plum tomatoes (28 oz.)
3 garlic cloves
¼ c. x-virgin olive oil
½ tsp. Salt
¼ tsp. Pepper

In food processor, pulse tomatoes til coarsely chopped
Heat garlic in pot with oil 2 min. add tomatoes, s & p. bring to boil, reduce heat & simmer partially covered 30 min. cool. Refrigerate up to 3 days.


Lasagna
pre-heat oven to 500

2 lbs egg plant cut in ¼ in. slices.
2 lbs zucchini cut in ¼ in. slices. (length-wise)
½ c. x-virgin olive oil
3 med. Red onions sliced in ½ in. rings
5 oz. Goat cheese
¼ c. marjoram leaves chopped
¾ c. pecorino/romano cheese grated (2 oz.)
lasagna noodles

1. sprinkle 2 tbls salt over egg plant. Let set 45 min. drain.
2. Place single layer zucchini on baking sheet. Brush w/oil & s. & p.. bake 10-12 min.
3. bake onion rings as above 10-15 min. cool & chop into ½ in. pieces. Mix with goat cheese in med. Bowl.
4. Squeeze egg plant & roast as above 6-9 min.
5. Reduce oven temp to 375.
6. layer a 13x9: ½ c. marinara sauce, noodles, egg plant, ½ goat cheese mixture over egg plant, 1 c. sauce, 2 tbls. Marjoram. Repeat w/zucchini, end w/noodles L& p.r. Cheese.
7. Bake on bake sheet 45 min. let stand 15 min. before serving.