Lordy, this lasagna was OUT of control. In a good way.

It came time to harvest some veggies from the garden and I needed a nice dish that would incorporate a few of the goodies. Aha! A veggie inspired (noodleless) lasagna. It turned out really very good and I can't wait for a second go at it. Luckily, there are plenty of leftovers for later this week. Here's the rundown....

Slice and roast as many veggies as you find desirable. My cast of characters were as follows:

Sun Gold cherry tomatoes (garden grown)
Zucchini (garden grown)
Eggplant (garden grown)
Orange and red bell peps (Costco grown)

Roast in oven at 425* for 20 minutes, turning once. (Warning: Multiple baking sheets needed.)

Prepare your sauce:

Brown 1/2 lb. ground turkey meat (If you roll like that. Otherwise omit this part, obviously.) Saute onion and minced garlic. Combine with browned ground turkey. Add your favorite jarred spaghetti sauce, 1 cup fresh spinach leaves, and salt and pepper to taste. Simmer on LOW until it's time to assemble the lasagna.

Next up, grate some Parmigiano Reggiano. Mmmmmmmmmmm!

Once your veggies are roasted and your sauce is simmered it's time to assemble. Spread evenly 1/3 of your sauce on the bottom of a 9x13 glass baking pan. Next lay your zucchini down.

Spread a 1/3 more sauce over the roasted zucchini.

Then sprinkle a generous amount of mozzarella (this is dry, packaged, shredded stuff - go all out and get the fresh stuff and slice it up to make it even more heavenly.)

Mmm...roasted eggplant. Possibly my favorite ingredient of this dish! Okay, so layer these puppies on over the mozzarella.

And then go ahead and sprinkle on the Parmigiano Reggiano. Looks divine, right? My stomach grumbled about here.

I like glass baking dishes, especially when preparing lasagna.  You can "see" all the layers that way. Is that just me? Anyone?

Next layer on the last 1/3 of your sauce.

Then  arrange the bells and the tomatoes, NEATLY  if you're a control freak, like myself.

 See the layers forming?

One of the greatest visions in life is a glossy, vibrant roasted pepper.

FINALLY, sprinkle some more Parmigiano Reggiano and a little more mozzarella to lock in the juices and flavor of the vegetables.

Put that baby on the grill, on top of some tin foil and bake at 450* for about 20-30 minutes (per my sister's suggestion.)

Melted perfection from the Gods.

Serve alongside a crisp Caesar salad and your favorite glass of red wine. (Both of which are NOT optional in my house.)

Enjoy!