Roasted Vegetable Lasagna Recipe

• 1 large Eggplant (thickly sliced into round shape)
• 1 cup medium fresh Mushrooms (sliced)
• 3 small Zucchini (sliced)
• 2 sweet Red Peppers (slice lengthwise)
• 3 tbsp Olive Oil
• 1 clove Garlic (minced)
• 1 tsp Salt
• ½ tsp Pepper
• 1 (10 oz) can Ricotta Cheese
• ¼ cup Parmesan Cheese (grated)
• ¼ cup Egg Substitute
• 1 (26 oz) jar meatless Spaghetti Sauce
• 12 no-boil Lasagna Noodles
• 2 cups Mozzarella Cheese (shredded)
• 3 tbsp fresh Basil (minced)

• Butter two (15x10x1-inch) baking pans and arrange eggplant and mushrooms on one of them.
• Arrange the zucchini and red pepper on other pan.
• Combine the oil and garlic; brush over both sides of vegetables.
• Sprinkle with salt and pepper.
• Bake uncovered, at 400 degrees F for 15 minutes on each side, turning once.
• Remove eggplant and mushrooms and bake zucchini and red pepper for another 5-10 minutes.
• Combine the ricotta cheese, Parmesan cheese and egg substitute. Set aside.
• Spread ¼ cup of pasta sauce in a 13x9x2-inch buttered baking dish.
• Place lasagna noodles over it followed by half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese.
• Sprinkle with half of basil. Repeat layers. Finish layering with the remaining noodles and pasta sauce.
• Cover and bake at 350 degrees F for 40 minutes. Sprinkle with remaining cheese and bake uncovered for another 5-10 minutes. Leave 5-7 minutes and slice to serve.