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1
Preheat the oven to 400 degrees. Drizzle olive oil on two cookie sheets. Clean and slice the veggies and add carrots and garlic to the sheet and spread. Season with salt to taste. Toss to coat and place in the oven for 10 minutes. Toss and add the eggplant and peppers to the roasted veggies. Return to the oven for an additional 20 minutes, tossing after 10. Remove from the oven and set aside when roasted. Roast the squash and zucchini, tossing and checking ever 10 minutes until done. Once the garlic cloves cool down, carefully peel the skin off and mince. Add minced garlic back in with the rest of the veggies.
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2
While the veggies are roasting, cook the pasta according to package instructions.
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3
For the ricotta mixture, combine all the ingredients and mix thoroughly. Taste and re-season if needed.
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4
Preheat the oven to 350 degrees.
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5
1. Pour some marinara sauce on the bottom of the dish.
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6
2. Then place a few lasagna noodles down to completely cover the bottom of pan.
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7
3. Add half of the ricotta mixture and spread evenly over the noodles.
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8
4. Next add half of the roasted veggie mixture.
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9
5. Cover the veggies with lasagna noodles.
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10
6. Then add sauce.
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11
7. Add the last of the ricotta mixture.
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8. Then add the remaining veggies.
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9. Cover with lasagna noodles.
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14
10. Add more sauce.
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11. Then sprinkle the top with mozzarella and parmesan.
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16
Bake covered for 30 minutes; remove the cover and bake for an additional 5 minutes or until the cheese is melted and golden brown.
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17
Freezes very well!
