Preheat oven to 425° F. Wash all vegetables. Cut tops off of eggplant and zucchini and thinly slice (1/4" thick). Remove stem and seeds from pepper and thinly slice (1/2" thick). Place vegetables in glass roasting pan and toss with olive oil and season with salt and pepper. Roast vegetables for 45 minutes or until they are cooked through. Stir every 15 minutes to promote even roasting. Meanwhile, mix the ricotta cheese, egg, and salt, pepper, and nutmeg (optional) in a separate bowl. Reduce oven temperature to 375° F. Lightly grease bottom of a lasagna pan (13" x 9"). Assemble the lasagna with a layer of Ed's Tomato Sauce, uncooked lasagna noodles, ricotta cheese mix, roasted vegetables, Ed's Tomato Sauce, uncooked lasagna noodles and Ed's Tomato Sauce. Add water to sauce jar, shake jar, and pour liquid over casserole for additional liquid to thoroughly cook the lasagna noodles. Sprinkle with parmesan cheese or mozzarella cheese. Cover with aluminum foil and bake for 35 minutes. Remove foil and bake uncovered for an additional 10 minutes or until the lasagna bubbles around the edges. Serves 4 to 6.
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