Roasted Vegetable Lasagna

Ingredients

• 9 lasagna noodles
• 3/4 lb fresh zucchini, thinly sliced
• 3/4 lb yellow squash, thinly sliced
• 1 large Vidalia onion, thinly sliced into half moons
• 1 small eggplant, thinly sliced
• 1 red bell pepper, thinly sliced into strips
• 1 yellow bell pepper, thinly sliced into strips
• extra-virgin olive oil, as needed
• Kosher salt, to taste
• fresh ground black pepper, to taste
• 1 tsp. minced garlic cloves
• 1 (24-ounce) jar marinara sauce, divided
• 1 1/2 c ricotta cheese, divided
• 3 1/3 c mozzarella cheese, divided
• 3/4 c shredded Parmesan cheese, divided