As requested, here is the lasagna recipe I developed by blending two recipes I found online and my own intuition:
Roasted Veggie Lasagna
2-3 onions, sliced
1/2 lb mushrooms, sliced (I used crimini)
3 zucchini sliced
2 red or green sweet peppers, cut into 6 pcs
and slice up any other veggies you think might be interesting in your lasagna.
In a separate bowl, mix 3 tbsp olive oil, 1 minced garlic, 1 tsp salt, 1/2 tsp pepper.
Place veggies in large baking dish. Brush both sides of veggies with the oil mixture. Put veggies in 400F oven for 15 minutes. Turn over and cook for an additional 15 minutes.
Mix 15 oz ricotta or cottage cheese, 1/4 cup grated Parmesan and 1 beaten egg.
You will also need a 26 oz jar of spaghetti sauce (I used diced tomatoes and 1/4 cup of homemade basil pesto), 12 no-boil lasagna noodles, and 2 cups grated mozzarella.
In a 9 x 13" pan pour 1/4 of the sauce.
Place 4 noodles. Spoon 1/2 of the cheese mixture over noodles. Place 1/2 of the roasted veggies over cheese. Pour 1/3 of the sauce over veggies. The next layer is 2/3 cup of mozzarella. Repeat these layers one more time. Top with 4 noodles and the remainder of the sauce.
Cover and bake in a 450F oven for 40 minutes. Uncover. Sprinkle the remaining mozzarella cheese over the top and return to over for 5-10 minutes. Remove from oven and let stand for 10 minutes before slicing.
Le dîner est servi . . .