42 no-boil lasagna noodles (use 1 noodle to fill in gaps)
3 tablespoons parmesan cheese finely grated
0.5 cup coarsely part-skim mozzarella cheese grated
1.5 cups part-skim ricotta cheese
3 cups roasted vegetables leftover
Equipment
oven
baking pan
aluminum foil
Directions
Preheat oven to 37
Stir together first 5 ingredients (through basil).
Spoon 1 cup marinara sauce into bottom of an 8-inch-square glass or ceramic baking dish. Top with 2 noodles.
Spread 3/4 cup cheese mixture over sauce to cover evenly. Arrange 1 1/2 cups roasted vegetables in 1 layer. Spoon 3/4 cup sauce over vegetables, top with 2 noodles, remaining 3/4 cup cheese mixture, 1 1/2 cups vegetables, 2 noodles, and remaining 1 1/4 cups sauce. Cover with foil, and bake for 20 minutes.
Remove foil, and sprinkle top with mozzarella.
Bake in middle of oven for 20 minutes more or until cheese is melted, sauce is bubbling, and noodles are tender.
Let cool for at least 15 minutes before cutting into pieces; serve.
