Preheat oven to 375.
Wash, dry and cut vegetables into roughly 2 inch pieces. Pour approx 1 or 2 tablespoons extra virgin olive oil into large roasting pan and place vegetables in pan. Add salt & pepper, red pepper flakes and optional onion powder (1/2 tsp) or italian seasoning (a few sprinkles).
Mix thoroughly coating veggies and place in oven for 20 minutes. Mix and flip veggies thoroughly and cook another 10 minutes. Mix and cook another 10 minutes and remove from oven.
Meanwhile mix ricotta, eggs, 3/4 cup mozzarella cheese, 1/4 cup grated romano in bowl.
Spread enough tomato sauce to barely cover the bottom of your baking dish. I used a deep 10 x 13 ceramic dish. Place no back lasagna noodles onto bottom of pan slightly overlapping if necessary.
Build layers of ricotta mixture, vegetables and noodles ending with tomato sauce on top and spread mozzarella cheese on top.
Bake for 45/50 minutes covering for last 15 with foil.
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