THIS RICH-TASTING LASAGNA bears only a passing resemblance to the watery spinach lasagna that is a common alternative to meat lasagna. Roasted vegetables add flavor and texture to the traditional tomato sauce.

SERVES 6 TO 9

INGREDIENTS

• 1 small to medium-size eggplant (1 to 1½ pounds), peeled and cut into ⅓-inch dice
• 1 medium-size zucchini, cut into ⅓-inch dice
• 1 medium-size red or green bell pepper, cut into ⅓-inch dice
• 1 medium-size onion, cut into ⅓-inch dice
• ½ pound mushrooms, trimmed and chopped
• ¼ cup extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 2 teaspoons chopped fresh rosemary leaves
• 2 teaspoons chopped fresh thyme leaves
• Salt and freshly ground black pepper
• 6 cups well-seasoned tomato sauce, homemade or store-bought
• 1 pound (about 2 cups) ricotta cheese
• 1 large egg, lightly beaten
• 2 tablespoons chopped fresh basil leaves
• 12 no-cook lasagna noodles
• 1 pound mozzarella cheese, shredded (about 4 cups)
• 1 cup freshly grated Parmesan cheese

INSTRUCTIONS

1. Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
2. In a large bowl, combine the eggplant, zucchini, bell pepper, onion, and mushrooms. Add the oil, garlic, rosemary, thyme, and salt and pepper to taste. Toss to coat. Arrange in a shallow (preferably single) layer in the pan. Do not wash the bowl.
3. Roast for 35 to 40 minutes, until the vegetables are tender and well-browned, stirring occasionally for even cooking. Remove from the oven and reduce the temperature to 350°F.
4. In the large bowl, combine the roasted vegetables and tomato sauce. You should have approximately 10 cups of vegetable sauce. Taste and adjust the seasonings.
5. Combine the ricotta, egg, and basil in a medium-size bowl and mix well.
6. To assemble the lasagna, spread about 2 cups of the sauce in a 9 × 13-inch baking dish. Place 3 lasagna noodles over the sauce. The noodles should not touch or overlap. Spread one-third of the ricotta mixture evenly over the noodles. Top with another 1½ to 2 cups sauce. Sprinkle one-quarter of the mozzarella and one-quarter of the Parmesan on top. Repeat the layers two more times. Top with the remaining 3 lasagna noodles. Spread the remaining sauce on top and sprinkle with the remaining cheeses. Cover with aluminum foil.
7. Bake for 30 minutes. Remove the foil and bake for another 10 to 15 minutes, until hot and bubbly.
8. Let stand for 5 minutes before cutting.
9. Serve hot or warm.

NOTES:

• The lasagna can be assembled and held for up to 8 hours in the refrigerator. Add 15 minutes to the baking time if the lasagna is cold when placed in the oven. The lasagna also can be baked in advance and frozen for up to 1 month. Bake it still frozen and covered with foil, adding 30 minutes to the baking time.