Roasted Vegetable Lasagna (version IV)

3 cups tomato sauce
1 pound lasagna noodles, cooked to package directions
1 pound ricotta cheese
2 eggplants, slice and roasted
4 to 5 cups onion, mushroom, and/or zucchini, sliced and roasted
1/2 pound mozzarella, grated or sliced

Preheat your oven to 350.

Lightly oil a large roasting pan or casserole. Spread about 1/2 cup tomato sauce in the pan. Layer the noodles, ricotta, eggplant, roasted vegetables and tomato sauce (one-third of each and one-half the ricotta). Repeat the layering. Continue layering the noodles, eggplant, vegetables and then the sauce, even if you run out of cheese. Top with mozzarella and bake 40 minutes covered with foil. Uncover and cook about 20 minutes more until hot and bubbly.

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