5 sheets green lentil lasagne cooked 6 minutes, drained
1 Japanese eggplant sliced thin lengthwise
1 red bell pepper sliced into oblongs
salt and pepper
2 oz Mozzarella
1/2 cup bechamel sauce
Preparation 20 minutes + 20 minutes cooking
Lightly coat the vegetables with olive oil. Season with salt and pepper. Roast on a baking sheet until tender. Turn down the oven to 325°F.
2 oz. Mozzarella, shredded
1/2 c. béchamel sauce
In a baking dish the approximate size of lasagne sheets – brush the dish with a small amount of olive oil. Place one sheet of lasagne on the bottom. Layer with vegetables, mozzarella, béchamel and lasagna sheets. Repeat. Top with last lasagna sheet with béchamel. Bake at 325°F until heated through.