Deconstructed Vegetable Lasagna

Directions

1. 1
   Roasted Tomato Dressing: Combine all ingredients; set aside.
2. 2
   Cheese Mixture: Beat cheeses in 6-qt.
3. 3
   (1.5-L) bowl of electric mixer fitted with paddle attachment 1 min.
4. 4
   or until well blended.
5. 5
   Stir in 3 cups (750 mL) of the Roasted Tomato Dressing (or 1/4 cup [50 mL] of the Roasted Tomato Dressing for trial recipe) and remaining ingredients; cover.
6. 6
   For each serving: Spoon 1 Tbsp.
7. 7
   (15 mL) of the Roasted Tomato Dressing onto serving plate.
8. 8
   Spread 1 noodle piece with 1 Tbsp.
9. 9
   (15 mL) of the Cheese Mixture; place over dressing on plate.
10. 10
    Top with 1/2 oz.
11. 11
    (15 g) peppers and 1/4 oz.
12. 12
    (8 g) carrot curls.
13. 13
    Spread second noodle with 1 Tbsp.
14. 14
    (15 mL) of the Cheese Mixture; place at right angle over carrots.
15. 15
    Top with 1/2 oz.
16. 16
    (15 g) of the tomatoes and 1 oz.
17. 17
    (30 g) of the beets.
18. 18
    Top with third noodle at right angle to second; spread with additional 2 Tbsp.
19. 19
    (30 mL) Roasted Tomato Dressing.
20. 20
    Top with 3/4 oz.
21. 21
    (25 g) artichokes and 1 Tbsp.
22. 22
    (15 mL) greens.