Delicious Roasted Vegetable Lasagna with Pesto Cream Sauce Recipe

Ingredients

• 2 zucchinis, thinly sliced
• 2 red bell peppers, sliced
• 1 eggplant, diced
• 1 onion, sliced
• 1 cup cherry tomatoes, halved
• 10 lasagna noodles, cooked al dente
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 cup basil pesto
• 1 cup heavy cream
• Salt and pepper to taste
• Olive oil for roasting