Ingredients
1 quart cream cheese
5 roasted red peppers
12 pieces grilled zucchini
12 pieces grilled eggplant
12 slices carrot
½ head broccoli
½ bunch asparagus
½ cup corn
1 cup roasted peppers
½ cup parmigiano (grated)
2 cups mozzarella
salt & pepper
oil

 

Directions
Put peppers in a blender and pulse on high add the cream cheese in 4 parts allowing to blend between each addition.
Salt and pepper to taste.
Heat grill slice zucchini and eggplant into ¼ inch pieces.
Toss in oil, salt and pepper.
Grill in each side until marked.
The zucchini will take a little linger than the eggplant.
Set on plate when finished.
Slice the carrot lengthwise as thinly as possible 1/8 of an inch is good.
Toss in oil, salt and pepper.
Place on a sheet pan and bake for 10-12 minutes.
Remove when they start to brown at the edges.
Let cool.
Blanch the asparagus and the broccoli florets for 1 minute, run under cold water.
Chop roasted red peppers and in a mixing bowl add the pepper, corn and the asparagus.
Toss with the parmigiano and mozzarella.
Mix will add salt and pepper.
Lightly grease a rectangular 13x9" casserole.
Add a thin layer of the red pepper sauce half the grilled eggplant.
Top with the vegetables, cheese mixture.
Spoon red pepper sauce on top.
Repeat this process with the zucchini and the carrots, making sure to add red pepper sauce the vegetable cheese mixture and the lasagna sheets.
Make sure the top is covered lightly with tomato sauce. Top with broccoli.
Cover in foil.
Cook for 1 hour at 350 degrees.
Serves 9.
Serve with Mike's Deli marinara.