Roasted Vegetable Lasagna

Ingredients:

1 large eggplant, sliced
1 red onion, sliced
2 zucchinis, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 tablespoons oil
salt and black pepper, to taste
1 clove garlic, minced
1/2 teaspoon basil
3 tablespoons butter
1/4 cup flour
3 cups almond cream
a pinch of nutmeg
1 cup ricotta cheese
2 cups baby spinach, chopped
1/4 cup basil, chopped
9 lasagna noodles
1-1/2 cup mozzarella cheese
1/2 cup romano cheese

Toss vegetables in the oil and salt and roast in the oven at 400 degrees for about 20 minutes, until they slightly char.

Meanwhile cook the lasagna noodles. Set aside.

In a saucepan, melt butter and stir in flour. Add the almond cream and stir until smooth. Add more cream as needed. Season with salt, pepper, and nutmeg. Set aside.

Combine ricotta with spinach, basil, salt, and black pepper. Set aside.

To arrange lasagna, put some bechamel sauce on the bottom of baking pan. Cover with lasagna noodles, ricotta mixture, noodles, half the cheeses and bechamel, vegetables, noodles, remaining bechamel, and remaining cheeses. Sprinkle with black pepper.

Bake covered at 375 for 20 minutes and uncovered for 15 minutes longer. Let stand 10 minutes before cutting.