Roasted Vegetable Lasagna

Ingredients

• eggplant

  sliced into ¼ inch rounds
  1 pound
• medium fresh mushrooms

  cut into ¼ inch slices
  ½ pound
• zucchini

  cut lengthwise into ¼-inch slices
  3 small
• sweet red pepper

  cut lengthwise into 6 pieces each
  2 unit
• olive oil
  3 tablespoons
• garlic

  minced
  1 clove
• salt
  1 teaspoon
• pepper
  ½ teaspoon
• (15 ounce) container reduced-fat ricotta cheese
  1 unit
• grated Parmesan cheese
  ¼ cup
• egg substitute
  ¼ cup
• (26 ounce) jar meatless spaghetti sauce
  1 unit
• no-boil lasagna noodles
  12 unit
• shredded part-skim mozzarella cheese
  2 cups
• minced fresh basil
  3 tablespoons