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1 batch Fabio's fresh pasta dough, rolled into large sheets
1 pound fresh portabella mushrooms, cleaned with stems removed
1 ea. green bell pepper, cored and quartered
1 ea. yellow bell pepper, cored and quartered
1 ea. red bell pepper, cored and quartered
1 ea. Eggplant, sliced lengthwise, about 1/2 inch thick
1 ea. Zucchini, sliced lengthwise, about 1/2 inch thick
24 ea. fresh basil leaves, torn
Olive oil
Salt
Pepper
1 batch Fabio's marinara sauce, cooled
2 (15 ounce) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
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