Vegetarian Lasagna

I came up with this recipe and if you roast the veggies one day and do the rest the day you are going to serve it, it's not that much work. Really flavorful and you can make it even more healthier by substituting fat-free cheese.

4 Small Eggplants Diced

1 Zucchini Diced

2 Cloves of Garlic

1/2 Yellow Onion Diced

1 Can Diced Tomatoes

Fresh Basil

1 Cup Part-Skim Mozzarella

Olive Oil

Directions:

1. In a large bowl, toss diced veggies with olive oil and salt and pepper. Lay on a baking sheet and place in a 475 degree oven. Roast them until they are soft and slightly brown. Use tongs to toss the veggies every fifteen minutes.
2. In a large sauce pan, saute the garlic and onion in two to three tablespoons of olive oil until they begin to brown. Add the tomatoes, salt and pepper. Bring to a simmer and continue to cook for a half an hour. Add fresh basil and cook for another fifteen minutes.
3. In a large pie plate, place the roasted veggies. Pour the tomato sauce on top and cover with the shredded mozzarella.
4. Place in a 375 degree oven for a half an hour.
5. Enjoy!