Roasted Vegetable Lasagna

• 9 sheets no Boil Lasagna Pasta
• Soak pasta in water 10 min.
• 1 lb. Eggplant ( 2 small or 1 large) ( sliced 1/4 inch thick)
• 2 Lg. Tomatoes fresh (sliced 1/4 inch thick)
• 2 lg. Green Peppers ( cut inch 1/2, seeded, laid flat skin side down)
• 1 med Onion coarsely chopped
• 4 or 5 Cloves Garlic crushed
• 1/4 cup Olive Oil ( more if needed )
• 1 Tbs Coarse Salt
• 1 Egg
• 1/2 cup Milk
• 1 15 oz container Ricotta cheese
• 1 1/2 cups fresh grated Parmesan or Romano ( finely grated )
• 1 lb mozzarella cheese grated ( in separate bowl )
• 8 oz Feta crumbled
• Optional
• 5 slices Bacon cooked crisp and crumbled
• 1/4 lb sausage cooked and crumbled
• Add to Marinara
• 2 15 oz jars Marinara or pizza sauce or make your own Marinara ( your choice)
• Marinara ingredients
• 1 onion chopped fine
• 4 cloves Garlic
• 1/2 LG Carrot diced fine
• 1 14.5 oz Can diced tomatoes
• 16 oz Tomato sauce
• 1 cup water
• 1 tsp Thyme
• 1 tsp Oregano
• 1 tsp cumin
• 1/2 tsp crushed red pepper
• Salt and Pepper to taste

1. In large bowl mix Ricotta and 1 1/2 cups grated Parmesan
2. 1/2 cup milk 1 egg and Feta together. Refrigerate until ready to assemble
3. Marinara instructions
4. Simmer 1 to 2 hours if using meat
5. Brown Meat first
6. Then add Meat to sauce
7. To Roast Vegetables take 3 Cookie sheets
8. 1. cookie sheet drizzle with Olive Oil then place Egg Plant slices single layer sprinkle lightly with coarse salt drizzle with more Olive Oil.
9. 2. Cookie sheet drizzle with Olive Oil place sliced Tomatoes top with chopped Onion and crushed Garlic and salt. Drizzle with Olive Oil.
10. 3. Cookie sheet drizzle with Olive Oil place Green Pepper skin side down drizzle with Olive Oil.
11. Place all 3 Cookie sheets in Oven 425" 25 to 30 min or until Egg Plant, Tomatoes, Onions and garlic are tender, slightly golden and the skins can be peeled from Peppers.
12. Remove from oven set aside.
13. When peppers are cooled enough to handle, peel them
14. Assembly
15. Now in 9 1/2 in X 13in baking dish layer starting with
16. 1/3 Marinara sauce
17. 3 sheets pasta
18. Carefully place Roasted egg plant slices on Pasta
19. Then spread 1/3 of Ricotta Parmesan Feta Milk and Egg mixture over egg plant sprinkle with 1/3 Mozzarella
20. Repeat for Tomatoes and Peppers
21. Then sprinkle remaining 1/2 cup Parmesan on top
22. Place in Oven 350 to 400 for 1 hour or until cheese is slightly golden and bubbly remove from oven let cool 20 min. serve

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Taken from www.epicurious.com/recipes/member/views/roasted-vegetable-lasagna-50104073 (may not work)