Featured Recipe - Roasted Vegetable Lasagna - Walter Stewart's Market

Ingredients

• 2 pounds eggplant, cut into chunks
• 3 medium zucchini, cut into chunks
• 2 yellow bell peppers, seeded and quartered
• 1 medium yellow onion, cut into chunks
• 1 head of garlic
• 1 (28 ounce) can chunky tomato sauce
• 1 (4 ounce) can tomato sauce
• 1 ½ cups part-skim ricotta
• 3 tablespoons grated Parmesan cheese
• 3 tablespoons chopped fresh basil
• 2 egg whites
• salt and freshly ground pepper
• 9 whole wheat lasagna noodles (no need to cook)
• 1 cup shredded part-skim mozzarella cheese