Roasted Vegetable Lasagna

This is WONDERFUL! 

(picture to come in the future)

1 large eggplant, sliced into 1/4 inch rounds

1/2 pound medium fresh mushrooms, cut

2 zucchini, cut into rounds

1 red pepper

1 green pepper (cut peppers lengthwise into strips)

3  tablespoons olive oil

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon pepper plus some

1 (15 ounce) ricotta cheese

1/4 cup grated Parmesan cheese

1egg

approx. 35 oz meatless spaghetti sauce

12 no-boil lasagna noodles

2 cups shredded mozzarella cheese

basil

1. Coat two 15-in. x 10-in. x 1-in. baking pans with nonstick cooking spray.
2. Place eggplant and mushrooms in a bowl toss with 1.5 TBS olive oil and 1 clove garlic.  Then place eggplant and mushrooms on a prepared pan.  Sprinkle with salt and pepper.
3. Place peppers and zucchnini in a bowl toss with 1.5 TBS olive oil and 1 clove garlic.  Then place peppers and zuchini on a prepared pan.  Sprinkle with salt and pepper
4. Bake, both pans uncovered, at 400 degrees F for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and  peppers 5-10 minutes longer or until edges are browned.
5. In a bowl, combine the ricotta cheese, Parmesan cheese and egg.
6. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.
7. Layer with 3 or 4 lasagna noodles, half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with of basil and more pepper.
8.  Repeat layers.
9. Top with the remaining noodles and pasta sauce.
10. Cover and bake at 350 degrees F for 40 minutes.
11. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.