Roasted Vegetable Lasagna

The vegetables for this cheesy casserole can be roasted a day ahead. Cool, cover and refrigerate until needed.

Source: Woman's World - October 17, 2006

2 bell peppers, cut into 1/4-inch wide slices
2 (8 ounce) zucchini, halved lengthwise, cut into
    1/4-inch thick long slices
2 onions, halved, cut into 1/4-inch thick slices
3 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
2 (15 ounce) containers ricotta cheese
1 (8 ounce) packaged shredded mozzarella cheese
2 eggs
1/4 cup grated Parmesan cheese
1 (26 ounce) jar marinara pasta sauce
12 lasagna noodles, cooked and drained

Heat oven to 450 degrees F.

Toss together first 7 ingredients; arrange in single layer on 2 jellyroll pans. Bake until softened, 15 minutes. Remove from oven; cool 1 minute.

reduce heat to 375 degrees F. Grease a 13 x 9-inch baking pan.

Combine ricotta, 1 cup mozzarella, eggs and Parmesan. Spread 1/2 cup sauce over bottom of baking dish. Top with 3 noodles, 1/2 of ricotta mixture and 1/2 cup sauce. Top with 3 noodles, 1/2 cup sauce and vegetables. Top with 3 noodles, 1/2 cup sauce and remaining ricotta. Top with remaining noodles and sauce.

Cover with foil. Bake 1 hour, 15 minutes. Remove foil; sprinkle evenly with remaining mozzarella. Bake until melted, 10 to 15 minutes. Let stand for 15 minutes before serving.