Roasted Vegetable Lasagna Recipe - MakeBetterFood.com

Ingredients

• cooking spray
• 3 carrots, sliced about ¼ inch thick
• 1 large zucchini, sliced about ¼ inch thick and cubed
• 8 ounces white mushrooms, sliced
• 1 small red onion, chopped
• 1 tablespoon olive oil
• ½ tablespoon balsamic vinegar
• 1 teaspoon sugar
• ½ teaspoon salt, or to taste
• ¼ teaspoon pepper, or to taste
• 3 cups / 24 ounces pasta sauce
• 4 quarts water
• 1 teaspoon salt
• 9 ounces lasagna noodles
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 egg, beaten
• 2 garlic cloves, minced
• reserved veggies
• 1 ¾ cup pasta sauce
• pasta sauce
• ⅓ reserved lasagna noodles
• ½ cheese mixture
• 1 handful baby spinach
• ½ reserved vegetable mixture
• remaining pasta sauce
• ¼ cup parmesan cheese