Vegetable Lasagne Jordan

["Make vegetable filling: In a non-stick grill pan on top of your stove, or on a large baking sheet under your broiler, grill or broil the eggplants slices on both sides, until lightly browned and cooked through. Set aside to cool. In a 12"" non-stick skillet lightly brushed with the olive oil, saute the onion until translucent. Add carrots, red pepper, garlic and mushrooms, and saute over medium-low heat about ten minutes, stirring occasionally, until tender. Cut eggplant slices crosswise into 1/2"" strips, about the size of ziti, and add to vegetable mixture, sauteing for another minute until well combined. Add spinach and basil and saute another minute, until greens are just wilted. Remove from heat.", "", "Make cheese filling: in a medium bowl, combine ricotta, buttermilk, romano, herbs, and salt & pepper to taste.", "", "Assemble lasagna as follows.: Spread 1/2 cup of sauce on bottom of 8 x 13 lasagne pan. Lay four noodles along bottom of pan, overlapping slightly, and break a fifth one in half, using a piece at each short end. Top with 1/2 of sauteed vegetables, 1/2 of cheese filling, 1/2 of mozzarella, and 1/3 of sauce. Repeat the layers, reserving a small amount of the mozzarella for the top layer. End with final layer of noodles, remainder of sauce, and another light sprinkling of romano and the mozzarella. Cover very tightly with foil and bake at 350 for 1 hour. Let rest about 10 minutes before slicing. Can be assembled in advance, refrigerated, and baked later in the day or next day. Allow to come to room temperature before baking, or add another 15-20 minutes to baking time."]