Roasted Vegetable Lasagna
1 medium eggplant, sliced into 1/2″ thick rounds
1 zucchini, sliced
2 cups cremini mushrooms, chopped
olive oil, for brushing the vegetables
4 cups of homemade marinara sauce (or 2 jars if you prefer to buy it)
12 sheets of “No Boil” lasagna pasta (Barilla brand is what I used)
1 15oz container of ricotta cheese (I use part skim)
1/2 cup grated parmesan cheese
1 egg
1 TBSP dried oregano
2 tsp dried basil
1 TBSP minced fresh garlic
3 cups shredded mozzarella cheese
Preheat the oven to 425°. Brush your vegetables on both sides with olive oil and place in a single layer on a two large baking sheets. Roast them for about 15-20 minutes, or until tender and beginning to brown. Remove to a wire rack to cool and lower the oven heat to 375°.