Roasted Vegetable Casserole, Lhj

1. Heat oven to 450F. Place eggplant, mushrooms, zucchini and onion in large roasting or broiler pan. Add olive oil, salt, oregano and 1/2 teaspoon pepper, tossing to coat. Stir in bread cubes. Roast vegetables and bread cubes 10 minutes. Stir; roast 10 to 15 minutes more until vegetables are tender. Stir in stewed tomatoes. 2. Reduce oven temperature to 375F. Combine ricotta cheese, 1/2 cup shredded mozzarella, Parmesan, basil, eggs and remaining 1/4 teaspoon pepper in medium bowl until blended. 3. Spoon half of vegetable mixture evenly into bottom of 13x9-inch baking dish. Top with cheese mixture, then remaining vegetable mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake 20 to 25 minutes until bubbly. (C) Copyright 1997, Meredith Corporation, All Rights Reserved. Posted to Digest eat-lf.v097.n5 by LHJ Recipe <lhjrecipe@mdp.com> NOTES : Roasting concentrates the rich vegetable flavors, and the three cheeses--ricotta, mozzarella and grated Parmesan--give it a consistency and taste reminiscent of the best lasagne. Serve with a salad and its a terrific meatless meal. Prep Time: 25 minutes Baking Time: 45 to 55 minutes Degree Of Difficulty: Easy Date: Wednesday, November 19, 1997 11:44 AM Recipe by: Ladies Home Journal Posted to MC-Recipe Digest V1 #941 by "abprice@wf.net" <abprice@wf.net> on Dec 2, 1997