Roasted vegetable lasagne

1/2  cup		extra virgin olive oil
15  oz.		ricotta cheese Trader Joes
2  lb.		roma tomatoes
4  cups		bag spinach
2  cups		medium eggplants
1/4  cup		leek
2		eggs
1  cup		grated parmesan cheese
16  oz.		fresh mozzarella cheese
1/2  cup		Trader Joes Basil Marinara
12  pieces		No Boil Lasagna

Tip: Get nutritional information on the ingredients in your easy Roasted vegetable lasagne recipe by clicking each ingredient. The serving amount for any Roasted vegetable lasagne recipe ingredient may be easily adjusted using the serving size tool in the nutrition facts table. See where you can cut calories, carbs and more.

Quarter eggplants and slice into 1/2 inch pieces. Toss in bowl with chopped leeks and 1/4- 1/2 cup olive oil and salt and pepper. Put on roasting pan. On another pan place tomatoes that have been sliced in half and drizzled with olive oil, salt and pepper. Roast at 425 for 45 minutes stirring after 20 minutes. Add spinach to tomatoes and stir after 30 minutes. After roasted, put all veggies in bowl and stir well. Mix ricotta, eggs and 1/2 c parmesan and stir well. Spray a 9 X 13 pan with oil. Smear 1/2 the marinara on the bottom, cover with 3 noodles. Put 3 TBLS ricotta filling on each noodle and spread to cover. Sprinkle 1/4 of the mozzarella, 2 Tbls parmesan, and top with 1/3 roasted vegetables. Repeat the noodle, cheese, vegetable layers 2 more times. Top with last 3 noodles, spread remaining marinara sauce and spinkle rest of mozzarella. Spray a large sheet of tine foil with oil. COver and bake at 375 for 30 minutes. Remove foil and bake for 15 more minutes. Remove from oven and let rest for 15 minutes before cutting. Enjoy!