Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         red bell peppers -- seeded and diced
   1                    carrot -- cut into
                        matchsticks
   2                    zucchini cut into half moons
   1                    eggplant cut into cubes
   1                    onion -- peeled and chopped
   1      teaspoon      olive oil with a dash of toasted sesame
                        oil
   1      teaspoon      basil
                        pepper
   6      cloves        garlic -- peeled and wrapped
   1      in            foil
     1/2  teaspoon      olive oil
   8      medium        mushrooms cut thick
     1/2  pound         raw spinach -- cut into strips
                        pepper
   9                    lasagna noodles -- cooked
     1/2  cup           low-fat mozzerella
     1/4  cup           parmesan
   1      jar           light spagetti sauce -- ( i prefer ragu
                        light)

Preparation:

The Vegetables: Preheat oven to 400F. Toss the peppers, carrot, zucchini, eggplant, and onion in the oil and seasonings. Spread on baking sheet.....put foiled wrapped garlic in the corner of the pan. Bake for 30 minutes and then stir. Bake 15 min more. Remove and transfer to a large bowl. Squeeze baked garlic into the vegetables and stir well. The Spinach Layer: Pour the oil into a large frying pan or wok on medium heat and fry the mushrooms until they start to brown. Add the spinach and seasonings and cook until spinach wilts. Add a tblsp of water if needed to help steam the spinach down. Transfer to a sieve to drain excess moisture. To assemble: Spoon a little sauce into a baking dish. Lay first 3 noodles down. Cover with 1/3 sauce, the mushrooms and the spinach, add a sprinkle of parmesan. Cover with three more noodles, 1/3 sauce, the roasted vegetables and another sprinkle of cheese. Cover with last 3 noodles, the remaining sauce and parmesan and the mozzerella. Bake at 400F for 30 minutes. Remove from oven and let rest for 15 minutes before serving.