Roasted Vegetable Lasagna

This is a nice way to make a meatless lasagna.   The vegetable mix can be modified as desired; I've seen some recipes which use roasted root vegetables.  Eggplant and butternut squash would be good in this lasagna too.

9 Lasagna noodles
2 cups tomato sauce or marinara sauce
8 cups of chopped vegetables, equal amounts of:
    mushrooms
    zucchini
    carrots
    corn
    broccoli
    cauliflower
1 teaspoon salt
1 tablespoon olive oil
15 oz. Ricotta Cheese
1 cup chopped spinach
1 egg white
1/4 cup grated Parmesan cheese
1 cup grated Mozzarella cheese
1 cup grated Fontina cheese
Crushed red peppers (to taste)

Preheat oven to 450º.  In a mixing bowl, toss the vegetables with the salt and olive oil.  Spread onto a roasting pan, and put in the oven for about 30 minutes until roasted.  Stir every 10 minutes.  Remove from oven and leave on roasting pan until ready to use.

In a mixing bowl, combine Ricotta cheese, spinach, egg white, Parmesan cheese, and crushed red peppers.

Cook the Lasagna noodles per package directions.  Drain.

Put a thin layer of tomato sauce in the bottom of a 9x13 baking dish.  Lay 3 noodles side by side in the bottom of the dish (overlap as little as possible).  Add a little more sauce to the top of the noodles.  Spoon 1/2 of the Ricotta cheese mixture over the noodles.  This can be spread as a thin layer, or in evenly spaced clumps on the noodles.  Spread 1/2 of the roasted vegetables on or between the Ricotta mixture clumps.  Drizzle sauce across the vegetables, and sprinkle 1/2 of the Mozzarella and Fontina cheeses.  Add another layer of noodles, Ricotta cheese, vegetables, and sauce.  Top the lasagna with the last 3 noodles, the remaining sauce and the remaining Mozzarella and Fontina cheeses.  Bake at 400º for 30 minutes, uncovered, until cheese on top starts to brown.