4 eggplant slices, each 1/2 inch thick
1 zucchini, thickly sliced lengthwise
1 sweet red pepper, quartered
3 tablespoons olive oil
2 cups sliced mushrooms
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups tomato sauce
1 jar (355 mL) Renee's Gourmet Mighty Caesar salad dressing
1 1/2 cups ricotta cheese
9 - 12 Catelli Express lasagne noodles
2 cups shredded mozzarella or Italian blend cheese

Preparation Instructions:

1. Sprinkle eggplant liberally with salt; place in colander for 10 minutes. Preheat indoor grill to medium-high. Rinse eggplant well and pat dry. Brush eggplant, zucchini and peppers evenly with 2 tablespoons of the olive oil.

2. On indoor grill or in skillet over medium-high heat, grill or cook vegetables until browned and softened. Chop and reserve. In skillet over medium-high heat, heat remaining 1 tablespoon of the oil. Cook mushrooms until golden. Add to reserved vegetables. Season to taste.

3. Preheat oven to 400 degrees. In large bowl, mix together ricotta cheese and salad dressing. Spread 1/2 cup of the tomato sauce in the bottom of 13x9 inch glass baking dish. Top with 3 noodles. Spread cheese mixture evenly over noodles. Top with additional 3 noodles and more sauce. Spread vegetables evenly over sauce. Top with additional noodles, sauce and sprinkle with mozzarella cheese. Add a noodle to each layer lengthwise at end of pan to fill extra space.