I basically changed the flavor profile of the original recipe. It just seemed more appropriate. Also, it turned out F&^*ing amazing!
Source: Avocados from Mexico | Serves: 6 | Time: 1 hr 15 min
2 medium #carrots, peeled and sliced into 1/4 inch thick rounds
2 medium #zucchini, sliced 1/4 inch thick
1 #BellPepper, seeded and sliced (I used green)
1 cup cherry #tomatoes, halved
1 cup button #mushrooms, cleaned, destemmed and sliced
1 tbsp Old El Paso taco seasoning
S&P, to taste
4 cloves of garlic
2-3 tbsp fresh cilantro
2 #avocados, pit and skin removed
2 tbsp lime juice
S&P, to taste
1/3 cup chipotle infused olive oil (I used Tubby Olive brand)
9 oven ready lasagna sheets (had no idea you could buy no boil lasagna noodles!)
1 cup shredded mozzarella
1/4 cup shredded parmesan
Cilantro for garnish
Preheat oven to 450 degrees and line a baking sheet with foil.
Prepare veggies for roasting by seasoning with salt, pepper, and a drizzle of olive oil.
Roast for 15-20 minutes until caramelized, tender and tomatoes begin to burst.
Reduce oven temperature to 350 degrees.
Prepare avocado sauce by pureeing all of the ingredients until smooth.
To build lasagna, slather a 1/2 cup of avocado sauce on the bottom of a 2-quart casserole dish and begin layering with 3 oven ready lasagna sheets, followed by more sauce, a smattering of assorted roasted veggies, and 1/3 cup mozzarella cheese. Repeat, building two more layers, finishing with extra sauce and cheese.
Cover with foil and bake for about 30 minutes. Remove foil and bake for another 10-12 minutes until golden and bubbly. Cool slightly before slicing.
Top with parsley and parmesan cheese.