Roasted Vegetable Lasagna

Ingredients

• Marinara sauce (2 cups)
• Parmesan cheese (1 cup, grated)
• Mozzarella cheese (2 cups, shredded)
• Ricotta cheese (2 cups)
• Lasagna noodles (12, cooked)
• Salt and pepper (to taste)
• Eggplant (1, sliced)
• Yellow bell pepper (1, sliced)
• Red bell pepper (1, sliced)
• Zucchini (2, sliced)
• Olive oil (2 tablespoons)

Instructions

1. Preheat the oven to 425°F. Toss the zucchini, bell peppers, and eggplant with olive oil and season with salt and pepper. Roast for 20 minutes, or until tender.
2. Reduce the oven temperature to 375°F.
3. Spread a thin layer of marinara sauce in the bottom of a baking dish. Layer with lasagna noodles, ricotta cheese, roasted vegetables, mozzarella cheese, and marinara sauce. Repeat layers until all ingredients are used, ending with a layer of mozzarella and Parmesan cheese.
4. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
5. Let the lasagna rest for 10 minutes before serving.