1 medium raw eggplant, (1-pound) chunked
2 medium zucchini, chunked
4 medium plum tomato(es), halved
1 item(s) bell pepper(s), yellow, seeded and quartered
1 medium onion(s), white, chunked
1 bulb(s) garlic clove(s)
1 cup(s) part-skim ricotta cheese
2 Tbsp grated Parmesan cheese
2 Tbsp basil, chopped, fresh
1 item(s) egg white(s)
1/4 tsp black pepper, freshly ground
8 piece(s) no cook lasagna noodles
1 cup(s) shredded part-skim mozzarella cheese
Preheat the oven to 375°F. Spray a baking sheet with nonstick spray. Scatter the eggplant, zucchini, tomatoes, bell pepper, and onion on the baking sheet; spray with nonstick spray. Wrap the garlic in foil. Roast the vegetables until well browned, about 45 minutes, tossing every 15 minutes. Roast the garlic at the same time until softened, about 45 minutes. Cool the vegetables, then peel the bell pepper, tomatoes, and garlic.
In a food processor puree the tomatoes and garlic. Finely chop the bell pepper, eggplant, zucchini, and onion. In a large bowl, combine all the vegetables.
In a small bowl mix the ricotta, Parmesan, basil, egg white, and ground pepper. Spray a 7 x 11-inch baking dish with nonstick spray. Spread 1/4 cup of the vegetable mixture over the bottom of the baking dish; top with 2 noodles. Spread an additional 11/2 cups of the vegetable mixture over the noodles; top with 2 more noodles. Spread with all the ricotta mixture; top with 2 more noodles. Spread with an additional 1 cup of the vegetable mixture, top with the last 2 noodles and the remaining vegetable mixture; sprinkle with the mozzarella. Cover with foil and bake 30 minutes. Remove the foil and bake until the cheese is melted and browned, about 5 minutes longer.