Recipe: <!-- -->Summer Vegetable Lasagna<!-- --> | Whole Foods Market

Ingredients

• 1 package (12-ounce) gluten-free lasagna noodles, fresh or dried, cooked according to instructions, if dried
• 1 medium eggplant (about 3/4 lb), chopped
• 1/2 pound white button mushrooms, quartered
• 1 medium yellow onion, chopped
• 2 tablespoons extra-virgin olive oil, divided
• 3/4 teaspoon fine sea salt, divided
• 2 bell peppers (any color), chopped
• 2 pounds zucchini and/or yellow summer squash, chopped
• 8 cloves garlic, finely chopped
• 1/2 cup balsamic vinegar
• 1 can (28-ounce) diced tomatoes, with their liquid
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• 2 cups ricotta cheese
• 1 egg, beaten
• 2 cups grated mozzarella
• 1/2 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper