Roasted Vegetable Lasagna

This is a very nutritious, delicious frugal fall meal because eggplant, mushrooms, zucchini and peppers are in season. Although this recipe takes a bit of prep it is worth it. Tip: Make a double batch and have leftovers for lunch all week.

Recipe adapted from Maximized Living Nutrition Plans

1 large Eggplant, sliced into 1/4 inch rounds

8 oz mushrooms, sliced

3 small zucchini, sliced lengthwise into 1/4 inch slices

2 sweet peppers (any color), cup into big chunks

3 TBSP olive oil

1 clove garlic, minced

1/4 tsp pepper

1 tsp sea salt

1- 15 oz container Ricotta Cheese

1/4 cup Parmesan cheese, grated

1 egg

1-26oz jar pasta sauce

2 cups mozzarella cheese

3 TBSP Basil, minced or 3 tsp dried basil

Spread eggplant and mushrooms onto a baking sheet. Place zucchini and peppers on a second pan. Combine oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. Bake uncovered for 15 minutes. Turn vegetables over and cook 15 more minutes.

Remove eggplant and mushrooms. Bake zucchini and peppers 5-10 minutes more until edges are browned.

In a bowl combine the ricotta cheese, Parmesan cheese, and egg.

Spread about 1/2 cup pasta sauce in a 9x13x2 baking dish. Layer half the ricotta cheese mixture, half the vegetables, a third of the pasta sauce, and 2/3 cup of mozzarella cheese. Sprinkle with basil. Repeat layers.

Top with remaining pasta sauce. Cover and bake at 350 degrees for 40 minutes. Uncover, sprinkle with cheese. Bake 5-10 minutes longer until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.