Roasted Veggie Lasagna

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Roasted Veggie Lasagna
From A Healthy Passion

2 large red bell peppers, sliced into long strips
2 zucchini, sliced
1 eggplant, sliced lengthwise
12 oz mushrooms, sliced
1 jar tomato sauce or homemade
1 egg
15 oz ricotta cheese
1/4 cup parmesan cheese
1/2 cup mozzarella cheese
1/2 cup basil

Preheat oven to 400 degrees brush veggies with olive oil, salt, and pepper roast in the oven 15 minutes on each side. In a large bowl combine ricotta cheese, egg, and parmesan cheese. Pour enough sauce to coat the bottom of a 9×13 inch pan. Layer half of the vegetables on top of the sauce and follow with half of the cheese mixture, sprinkle with half of the basil. Complete one more layer of each ending with sauce and finish with mozzarella cheese. Cover and bake in the oven for 40 minutes, uncover, sprinkle with parmesan cheese and bake 10 to 15 more minutes until bubbly.