Vegetable Lasagna

photo from here

*Double the recipe below + make two - eat one today and freeze the other before step 9. Be sure to add a disposable aluminum baking dish to your grocery list for the lasagna you'll put in the freezer. When you're ready to eat the frozen one, simply defrost the second the night before you want to eat it and cook according to step 9.

• 1 large eggplant (1 1/2 pounds)
• 3 tablespoons extra-virgin olive oil
• 2 medium zucchini, trimmed and cut lengthwise into 1/4-inch-thick slices
• 2 red bell peppers, quartered lengthwise
• 1/2 teaspoon black pepper
• 1 3/4 teaspoons salt
• 6 garlic cloves, smashed (this is a lot of garlic bc we love garlic)
• 1 cup Italian Fontina, coarsely grated
• 1/2 cup finely grated Parmigiano or Pecorino 
• 8 ounces ricotta
• 1 cup shredded mozzarella & 1/2 cup mozzarella (separated)
• 1/3 cup milk to taste
• 3 tablespoons finely chopped fresh basil
• 5 (6 3/4- by 3 1/2-inch) or 10 (7- by 6 3/4-inch) no-boil lasagne noodles
• One jar store-bought marinara sauce or homemade

1. Preheat oven to 425. Arrange vegetables and garlic in a single layer on lightly oiled baking sheets. Season with salt and pepper.  (You can also slice the veggies ahead of time, place in a gallon ziplock bag with a little oil, salt and pepper. Shake and store).
2. Bake for 20-30 minutes, flipping halfway through, until veggies are cooked through to your liking.
3. While the veggies bake, prepare the lasagne noodles as directed on the packaging (if needed).
4. While the veggies bake, mix the ricotta, mozzarella, fontina & basil together in a bowl. If needed, add a little milk to slightly thin out the cheese.  You could also use an egg instead of milk #eggallergies
5. Spread a layer of tomato sauce on the bottom of a 8" square baking dish.
6. Remove the garlic from the baking sheet and mix in the with the cheese mixture.
7. Layer alternating lasagna noodles, cheese, vegetables and sauce until you've filled the pan, topping with a layer of pasta noodles.
8. Sprinkle remaining 1/2 c mozzarella and the parmigiano on the top.
9. Bake until bubbly, 25-30 minutes. Let stand 15-20 minutes after cooking.

Very loosely adapted from here by me.