Veggie Lasagna

My sister is a vegetarian so I'm always trying to come up with original veggie-friendly recipes...they were over for dinner the other night and this one was a hit!!

Roasted Vegetable Lasagna
1/2  eggplant
1  zucchini
1  bell pepper
2 carrots
1 cup chopped spinach (I use frozen)
1 1/2 cup Ricotta cheese
1/2 cup cottage cheese
1 bag shredded Italian cheese (mozzerella, parmesan mixture)
1 jar pasta sauce
1 box no-boil lasagna noodles

Chop all vegetables (minus spinach) into 1 inch pieces, drizzle with olive oil, salt and pepper. Roast in 425 degree oven for 25 mins. Mix Ricotta, cottage and 1/2 cup of shredded cheese in bowl. Starting with pasta sauce, layer noodles (uncooked), ricotta mixture, vegetables, spinach and shredded cheese and repeat in 9x13 pan.  Bake at 375 degrees for 45 minutes and enjoy!!