Roasted Vegetable Lasagna

Whenever Bountiful Baskets offers the Italian pack I get it and make this. It is delicious. It takes some prep time but it makes a meal plus 3-4 days of good quality leftovers. Not the "eat it because I don't want it to go to waste" kind of leftovers, but the "it gets better the next day" kind of leftovers.

1 pound eggplant, sliced into 1/4 inch rounds
1/2 pound medium fresh mushrooms
3 small zucchini, cut lengthwise in 1/4 inch slices
2 sweet red peppers, cut lengthwise into 6 pieces each
3 T olive oil
1 glove garlic, minced
1 t salt
1/2 t pepper
1 (15 oz) container ricoota
1/4 C grated parmesan
1/4 C egg substitute (I use an egg)
1 jar spaghetti sauce
12 lasagna noodles
2 C shredded mozzarella cheese
3 T minced fresh basil

Coat two 15-in. x 10-in. x 1-in. baking pans with nonstick cooking spray. Place eggplant and mushrooms on a prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. Bake, uncovered, at 400 degrees F for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned.
In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce.
Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.