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1
Preheat oven to 400 degrees.
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2
Arrange tomatoes and fennel in 13- by 9- by 2-inch glass baking dish.
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3
Drizzle oil over; toss to blend.
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4
Bake till fennel is tender and begins to brown, about 45 min.
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5
Cold.
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6
Spray 2 nonstick baking sheets with vegetable oil spray.
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7
Arrange aubergine and mushroom slices on prepared sheets.
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8
Bake till vegetables are tender, about 30 min for aubergine slices and 40 min for mushrooms.
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9
Puree tomato mix in processor.
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10
Transfer to strainer set over bowl.
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11
Press on solids to extract liquid; throw away solids.
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12
Stir vinegar into liquid.
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13
Season vinaigrette with salt and pepper.
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14
Stir spinach in large nonstick skillet over medium-high heat till wilted, about 1 minute.
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15
Remove from heat.
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16
Preheat oven to 350 degrees.
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17
Spray four 1 1/4-c. custard dishes with vegetable oil spray.
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18
Line each dish with 2 aubergine slices in crisscross pattern.
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19
Sprinkle with salt and pepper.
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20
Top each with 1/4 of spinach.
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21
Top each with 1 mozzarella slice.
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22
Arrange pepper strips over, then basil and mushrooms.
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23
Top with remaining aubergine slices, cutting to fit.
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24
Sprinkle with salt and pepper.
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25
Cover each dish with foil.
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26
(Vinaigrette and lasagnas can be made 1 day ahead.
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27
Cover separately; chill.)
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28
Bake lasagnas till very tender, about 25 min.
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29
Remove foil.
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30
Using small knife, cut around vegetables to loosen.
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31
Invert onto plates.
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32
Spoon vinaigrette over.
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33
This recipe yields 4 servings.
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34
Comments: These individual vegetable terrines can be assembled a day ahead.
