Now we realize there’s no way to mess this up, and we add any vegetables we have in the fridge. This dish freezes well and tastes fantastic with every reheat.2 medium zucchini, sliced thinly (1 yellow, 1 green)1 medium tomato, sliced thinly2 portabello mushrooms, sliced thinly2 peppers, sliced1 onion, sliced thinly1 eggplant, sliced thinly½ cup olive oil cup balsamic vinegarSalt and pepper to taste1 box whole-wheat lasagna pasta cup pesto (store-bought or homemade)2 cups part-skim ricotta cheese2½ cups mozzarella cheese, shredded½ cup Parmesan cheese, grated1 16-ounce jar tomato saucePreheat oven to 350°F. Line baking sheets with parchment paper. Toss vegetables in oil and vinegar; sprinkle with salt and pepper. Spread on baking sheets; roast 30 minutes, or until caramelized. Cook pasta until just barely done; mix pesto and ricotta together in bowl. In another bowl, combine mozzarella and Parmesan. When vegetables are done, turn oven to 325°F. Layer lasagna in 9" × 13" baking dish by adding sauce to bottom, then 3 noodles, of pesto-ricotta mixture, of vegetable mixture, then ¼ of mozzarella-Parmesan mixture.
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