Lasagna with Roasted Vegetables and Vegan Ricotta Cheese

Ingredients

• 1 medium eggplant, cut in slices about 1/3 inch thick
• salt to taste
• 3 tablespoons extra virgin olive oil
• 15 white mushrooms, cut in thick slices
• 1 large carrot, cut in 1/2 inch dice
• 1 teaspoon of fresh thyme leaves
• 1 1/2 cups marinara sauce
• 8 ounces no-boil Delallo Organic whole wheat lasagna
• 8 ounces Nutty Cow ricotta cheese (available soon)
• 1 bunch fresh spinach or 6 ounces frozen, cooked and chopped
• salt & pepper to taste
• pinch of dried basil