Mighty Grilled Vegetable Lasagne


9-12CATELLI EXPRESS® Lasagne Noodle
4eggplant slices, each 1/2-in (1cm) thick
1zucchini, thickly sliced lengthwise
1sweet red pepper, quartered
3 tbsp (45 mL)olive oil
2 cups (500 mL)sliced mushrooms
1/4 tsp (1 mL)each salt and pepper
3 cups (750 mL)tomato sauce
1 jarRenée's Gourmet™ Mighty Caesar Salad Dressing
1 1/2 cups (375 mL)ricotta cheese
2 cups (500 mL)shredded Mozzarella or Italian blend cheese


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 tbsp (30 mL) of the olive oil.
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 tbsp (15 mL) of the oil. Cook mushrooms until golden. Add to reserved vegetables. Season to taste.
Preheat oven to 400°F (200°C). In large bowl, mix together ricotta cheese and salad dressing. Spread 1/2 cup (125 mL) of the tomato sauce in the bottom of 13x9-in (3L) 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.