Roasted Vegetable Lasagna

2 medium red, green or yellow bell peppers, each cut into 8 pieces
1 medium onion, cut into 8 wedges
1 large zucchini, cut into 2-inch pieces (2 cups)
1 eggplant sliced into 1/8 inch thick slices
8 roma tomatoes sliced ¼ inch thick
¼ C minced garlic
1 package (8 ounces) whole mushrooms, cut in half
2 tsp olive or vegetable oil
1/2 tsp ground black pepper
½ tsp ground white pepper
2 tsp chopped fresh or 1/2 teaspoon dried basil leaves
9 uncooked lasagna noodles
15 oz. ricotta cheese
1/2 C chopped basil
1 egg, slightly beaten
2 C shredded provolone cheese
1 C shredded mozzarella cheese

Heat oven to 425º. Spray bottom and sides of jelly roll pan, 15 1/2x10 1/2 x1-inch, with cooking spray.

Place bell peppers, onion, zucchini, eggplant, mushrooms, tomatoes, oil, garlic, salt, pepper and basil in large bowl; toss to coat. Spread vegetables in pan. Bake uncovered about 30 minutes or until crisp-tender. Cool slightly.

Reduce oven temperature to 350º. Spray bottom and sides of rectangular baking dish, 13x9x2-inches, with cooking spray. Cook and drain noodles as directed on package. Mix ricotta cheese and egg.

Place 3 noodles lengthwise in baking dish. Spread with half of the ricotta mixture. Top with 2 cups vegetables and 1 cup of the provolone cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles and remaining vegetables. Sprinkle with mozzarella cheese.

Bake uncovered 40 to 50 minutes or until hot in center and top is golden brown. Let stand 5 minute before cutting. Cut into squares and serve with rock shrimp Mourney.

Rock Shrimp Mourney Sauce

1 lb. rock shrimp 1 shallot minced
2 oz. unsalted butter 1 C white wine
1 C heavy whipping cream ¼ C flour
½ C Swiss cheese ¼ tsp nutmeg
1 tsp salt ½ tsp white pepper

In a small saucepot on high heat, sauté the shrimp and shallot in the butter for 2 minutes. Add the white wine and reduce by two thirds. Remove from heat and whisk in the flour until smooth. Add the cream and bring to a simmer. Simmer 10 minutes stirring occasionally. Add remaining ingredients. Serve with Vegetable Lasagna.

Valentine Roasted Red Pepper Sauce

1 C Roasted Red Pepper
1 C Dry white wine
2 C low sodium chicken broth or stock
1 C heavy whipping cream
1 tsp salt
fresh ground pepper
3 T butter

In a medium saucepan, add peppers and white wine; reduce until almost dry or by 1/5 original amount. Add chicken broth or stock and reduce to ¼ original amount. Add cream and reduce until thick and nappe. Place sauce in a blender; add salt, pepper, and butter – blend until smooth. Keep warm and serve.

Warm Ratatouille Salad with Fresh Goat Cheese

2 generous T extra-virgin olive oil
2 small yellow or white onions, chopped
2 eggplant, cut into 1-inch cubes
4 garlic cloves, minced
2 zucchini, cut into 1-inch cubes
2 large green, red or yellow bell peppers,
seeded and cut into 1-inch pieces
8 to 10 ripe tomatoes, peeled, seeded
and coarsely chopped
3 fresh thyme sprigs
1 fresh rosemary sprig
1 dried bay leaf
1/2 tsp salt
1/2 tsp freshly ground pepper
1/4 C minced fresh basil
4 T Balsamic vinegar
4 C mixed greens
8 oz of fresh goat cheese

In a large, heavy saucepan or soup pot over medium heat, warm the olive oil. When it is hot, reduce the heat to medium-low, add the onions and sauté until translucent, about 2 minutes. Add the eggplant and garlic and sauté, stirring often, until the eggplant cubes are slightly softened, 3 to 4 minutes.

Add the zucchini and bell peppers and continue to sauté, stirring and turning, until softened, 4 to 5 minutes more. Add the tomatoes, thyme, rosemary, bay leaf, salt and pepper, and stir and turn for 2 to 3 minutes more.

Cover, reduce the heat to low and cook, stirring occasionally, until the vegetables are soft and have somewhat blended together, about 40 minutes.

Stir in the basil and remove from the heat. Transfer to a mixing bowl and crumble the goat cheese into it, then toss in the mixed greens and the vinegar and serve while still warm. Serves 10