Vegetable Lasagna Neomonde - cooking recipe

Ingredients

Sauce
2 tablespoons vegetable oil
1 large yellow onion, sliced
1 garlic clove, minced
1/4 cup sliced mushrooms
1 jalapeno, chopped
1/2 cup diced tomato
1/4 cup sliced kalamata olive
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon oregano
1/4 teaspoon dried basil
1/4 teaspoon paprika
2 cups tomato sauce
Filling
2 medium potatoes, sliced (not peeled)
2 medium eggplants, sliced
2 medium zucchini, sliced
2 medium yellow squash, sliced
1/2 lb crumbed feta cheese
1/2 lb shredded swiss cheese
1/2 lb shredded provolone cheese
1/2 lb shredded mozzarella cheese

Preparation

Prepare a gas or charcoal grill for direct heat grilling.
Preheat oven to 350 degrees.
Lightly oil a jelly roll pan (or a cookie sheet or other large, shallow pan) and a 9x12\" baking dish.
SAUCE: Heat oil in a lg heavy-bottomed saucepot over medium-high heat.
Add onion, garic, mushroom, and jalapeno; saute about 3 minutes until onions are soft but not browned.
Add tomatoes, olives, salt, pepper, oregano, basil, paprika and tomato sauce; bring to a boil, reduce heat to a simmer. Cook, stirring frequently, for 15 minutes.
VEGETABLES: Sprinkle oiled jelly roll pan w/ black pepper; lay sliced potatoes over the oil pan in a single layer. (If necessary, work in batches or use a second pan.) Bake for 10 minutes, then set aside.
Grill eggplant, zucchini, squash until well-marked w/ char lines on both sides, about 2 mins per side.
ASSEMBLY: Layer the potatoes, zucchini, and yellow squash in the bottom of the oiled baking dish.
Pour sauce evenly over the vegetables and sprinkle with feta over the sauce.
Lay sliced eggplant over the sauce and feta layers.
Sprinkle with shredded Swiss, provolone, and mozzarella cheeses over top.
Cover pan with foil and bake for 45 minutes.
Remove foil and bake for 10 minutes or until cheese is bubbly and slightly browned.