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1
Heat the oven to 450F
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2
In a large roasting pan, combine bell peppers, eggplant, zucchini, squash, mushrooms, shallots, and rosemary.
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3
Toss with the oil, 1 1/4 tsp salt, 1/4 tsp pepper.
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4
Roast, stirring occasionally, until softened and beginning to brown, about 25 minutes.
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5
Discard the rosemary sprig, if using.
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6
When the shallots are cool enough to handle, peel and chop them.
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7
Combine the chopped shallots, ricotta, 1 cup of mozzarella, 2 tablespoons of the parmesan, nutmeg, egg, 1/2 tsp salt, 1/8 tsp pepper.
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8
Cook the lasagna noodles, slightly underdone.
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9
Drain with cold water and dry on paper towels.
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10
Oil a 9x13 baking dish.
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11
Spread 1/2 cup of tomato sauce over the bottom of dish.
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12
Lay several sheets of pasta, slightly overlapping, on the sauce.
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13
Dot with half the ricotta mixture.
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14
Spread half of the roasted vegetables on top of the cheese.
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15
Pour about 1 cup of sauce over the vegetables.
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16
Top the sauce with a second layer of pasta.
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17
Dot with the remaining ricotta mixture and cover with the remaining vegetables and about 1 cup of sauce.
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18
Top the sauce with a final layer of pasta and the remaining sauce.
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19
Sprinkle with the remaining 1 cup of mozzarella and 2 tablespoons of parmesan.
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20
Bake at 350F until golden and bubbling, about 45 minutes.
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21
Let rest 15 minutes before cutting into squares.
