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1
The Vegetables: Preheat oven to 400F (200C).
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2
Toss the peppers, carrot, zucchini, eggplant, and onion in the oil and pepper.
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3
Spread on baking sheet.
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4
Put foiled wrapped garlic in the corner of the pan.
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5
Bake for 30 minutes and then stir.
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6
Bake 15 minutes more.
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7
Squeeze baked garlic into the vegetables, add minced basil and salt.
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8
Set aside.
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9
The Spinach Layer: Fry mushrooms in oil until they start to brown.
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10
Add the spinach, salt and pepper, and cook until spinach wilts and liquid is evaporated.
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11
To Assemble: Cook 3 noodles until very al dente.
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12
Spoon a little sauce into a 9x13 baking dish.
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13
Lay the 3 noodles down in the dish.
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14
Cover with 13 remaining sauce, then spinach and mushrooms.
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15
Place spoonsful of ricotto over the spinach layer.
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16
Sprinkle with a little of the grated parmesan.
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17
Meanwhile cook 3 more noodles and place in dish.
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18
Cover with another 13 of sauce, the roasted vegetable mixture, and 1/2 of the mozzarella.
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19
Cook last three noodles and place in pan.
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20
Add remaining sauce, remaining mozzarella, and remaining parmesan.
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21
Add about 1/4 cup water or dry wine.
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22
Cover pan with aluminum foil and bake at 400F (200C) for 30 minutes.
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23
Remove foil and bake another 15 minutes.
