Best Vegetarian Lasagna with Roasted Vegetables (Layered Bake)

Ingredients

• 2 medium zucchini, cut into 1-inch chunks
• 1 medium eggplant, cut into 1-inch chunks
• 2 red bell peppers, seeded and cut into thick strips
• 1 large yellow onion, cut into wedges
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• Salt
• black pepper
• 15 oz (425 g) whole milk ricotta cheese
• 1 large egg
• 1/2 cup (50 g) grated parmesan cheese
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 5 oz (140 g) fresh spinach, wilted and squeezed dry
• 12 no-boil lasagna sheets (about 10-12 oz / 300 g)
• 4 cups (950 ml) marinara sauce
• 2 cups (200 g) shredded mozzarella cheese