Roasted Vegetable Lasagna

Ingredients

• Marinara sauce (4 cups)
• Parmesan cheese (1 cup, grated)
• Mozzarella cheese (2 cups, shredded)
• Ricotta cheese (15 ounces)
• Lasagna noodles (12 sheets (no-boil or regular))
• Salt (to taste)
• Black pepper (to taste)
• Eggplant (1 medium, diced)
• Yellow bell pepper (1, diced)
• Red bell pepper (1, diced)
• Zucchini (2 medium, diced)
• Olive oil (3 tablespoons)

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the diced zucchini, yellow bell pepper, red bell pepper, and eggplant with olive oil, salt, and pepper until evenly coated.
3. Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 20 minutes, or until tender and slightly caramelized.
4. Reduce the oven temperature to 375°F (190°C).
5. In a baking dish, spread a thin layer of marinara sauce on the bottom.
6. Layer 4 lasagna noodles over the sauce, followed by half of the ricotta cheese, half of the roasted vegetables, one cup of shredded mozzarella, and a layer of marinara sauce.
7. Repeat this layering process, finishing with a final layer of noodles, marinara sauce, and top with mozzarella and grated Parmesan cheese.
8. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
9. Let the lasagna rest for 10 minutes before slicing and serving.