Instructions: The Vegetables:
Preheat oven to 400 degrees. Toss the peppers, carrot, zucchini, eggplant, and onion in the oil and pepper. Spread on baking sheet. Put foiled wrapped garlic in the corner of the pan. Bake for 30 minutes and then stir. Bake 15 minutes more. Squeeze baked garlic into the vegetables, add minced basil and salt. Set aside.

The Spinach Layer:
Fry mushrooms in oil until they start to brown. Add the spinach, salt and pepper, and cook until spinach wilts and liquid is evaporated.

To Assemble:
Cook 3 noodles until very al dente. Spoon a little sauce into a 9x13 baking dish. Lay the 3 noodles down in the dish. Cover with 1/3 remaining sauce, then spinach and mushrooms and feta cheese, crumbled.

Meanwhile cook 3 more noodles and place in dish. Cover with another 1/3 of sauce, the roasted vegetable mixture, and 1/2 of the mozzarella.

Cook last three noodles and place in pan. Add remaining sauce, remaining mozzarella, and the parmesan. Add about 1/4 cup water or dry wine. Cover pan with aluminum foil and bake at 400 degrees F for 30 minutes. Remove foil and bake another 15 minutes.

NOTES : Noodles do not have to be parboiled. Place in dish, uncooked, and add a little more water or wine before cooking.

Heres a great Roasted Vegetable Lasagna that Ive made many times. Its delicious, and I think it meets all your criteria.

Sometimes I dont bother cooking the lasagne noodles ahead of time. Then I just add a little extra water to the dish before baking. I use the 5 Brothers brand of spaghetti sauce, but any brand that you like is fine. I also usually substitute chopped frozen spinach (1 box) for the fresh spinach. Just defrost and drain, squeezing out all the liquid. This saves lots of time.

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