Vegetable Lasagna

Preheat oven to 425. Slice carrots and zucchini into thin slices lengthwise, chop broccoli into florets, and eggplant into ½ inch slices crosswise. Toss vegetables in large bowl with olive oil, salt, and pepper. (I add about 3-4 T of balsamic as well to sort of caramelize the vegetables). Spread vegetables out onto baking sheet and roast in top third of the oven for 25-35 minutes, stirring occasionally. When vegetables are done, lower temperature to 375.
Meanwhile, boil water for lasagna in a large pot. Heat tomato sauce over high heat in a smaller pot until sauce is bubbling, then reduce to a simmer. Cook lasagna according to directions on the box. When pasta is finished strain lasagna in a colander and separate individual lasagna sheet so they do not stick (adding a bit of oil to the pot of boiling water can prevent pasta from sticking together as well).
Spray one or two (depending on the size) casserole dishes with PAM or brush with oil. Layer lasagna sheet, then tomato sauce, then one third of ricotta, mozzarella, and parmesean. Spread an assortment of grilled vegetables over the cheese, and repeat the layers once more. Top with lasagna sheets, and final third of cheeses. Bake lasagna in oven 35-45 minutes, or until top layer of cheese is melted and golden brown.