I found this recipe on-line and I'm trying it today. I've decided to have a couple of meatless days a week and I think my DH might like this.

Roasted Vegetable Lasagna (9 servings)

INGREDIENTS

1 pound eggplant, sliced into 1/4 inch rounds
1/2 pound medium fresh mushrooms, cut into 1/4 inch slices
3 small zucchini, cut lengthwise into 1/4-inch slices
2 sweet red pepper, cut lengthwise into 6 pieces each
3 tablespoons olive oil
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1 (15 ounce) container reduced-fat ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup egg white or egg substitute
1 (26 ounce) jar meatless spaghetti sauce (I have some homemade sauce in the freezer so I'll use that)
12 no-boil lasagna noodles (I prefer whole wheat noodles so I'll boil 12 of those to use)
2 cups shredded part-skim mozzarella cheese
3 tablespoons minced fresh basil

DIRECTIONS

Coat two 15-in. x 10-in. x 1-in. baking pans with nonstick cookingspray. (I just spritz Olive oil on the pans)
Place eggplant and mushrooms on a prepared pan.
Place the zucchini and red pepper on the second pan.
Combine the oil and garlic and 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.

FOOTNOTE
Nutritional Analysis: 1 piece equals 361 calories, 15 g fat (6 g saturated fat), 31 mg cholesterol, 820 mg sodium, 40 g carbohydrate, 5
g fiber, 19 g protein.
Diabetic Exchanges: 2 lean meat, 2 starch, 2 vegetable, 1 fat.

Yummy. Sounds good.

Sounds wonderful!

It was good - DH didn't even miss the meat! Ha.
I served it with a baby spinach, avocado, mango salad dressed with a roasted garlic/olive oil/lemon juice dressing. It was a colourful meal for a sunny Spring day.
It cuts into 9 decent pieces so I'd definitely serve that to company, especially if I had any vegetarians in the group.

That sounds so good, Jessie! I think I see some roasted vegetable lasagna in my future.