2cupsbaby spinach, kale or chopped Swiss chard leaves
1poundwhole milk ricotta
1/2poundfontina or soft havarti cheesecoarsely grated
12sheets no-boil lasagna noodles
1/2cupgrated fresh Parmesan cheeseplus additional for serving
To make the sauce:
Heat oven to 425 ( 220C) degrees. Toss the tomatoes on a large rimmed baking sheet with the garlic, oil and 1 teaspoon salt. Roast until the tomatoes are very soft and slightly browned, about 25 minutes.
Cool the tomatoes 10 minutes then scrape into a blender or food processor and blend until smooth.
To make the lasagna:
Put the eggplant, bell peppers, zucchini, and red onion in a large bowl. Add 1 1/2 teaspoons salt, ground pepper to taste and 1/4 cup olive oil and toss to coat.
Transfer to a large rimmed baking sheet and roast until the vegetables are soft and slightly browned, about 25 minutes. Remove from the oven and immediately add the spinach. Toss with tongs to mix together and wilt the greens.
Reduce oven temperature to 400 (200C) degrees.
Lightly coat an 8 x 8-inch baking pan with olive oil. Ladle 1/4-cup tomato sauce evenly over the bottom of the pan.
Make three layers in the pan as follows: 3 pasta sheets, slightly overlapping, topped evenly with 1/3 of the vegetables, ricotta, fontina and 1/4 cup sauce. Finish the final top layer with the remaining sauce and the Parmesan cheese.
Cover the pan with foil and bake 35 minutes. Take a peek under the foil — if the sauce is bubbling, the cheese melted and the noodles tender, it's done. If not, cover and bake an additional 5 to 10 minutes. Remove the pan from the oven and let cool 30-60 minutes before serving. Sprinkle with additional Parmesan cheese.
Tips and storage:
The vegetables can be roasted the day before making the lasagna to save time. Or assemble the whole lasagna, cover and refrigerate up to a day ahead before baking.
You can use your favorite tomato sauce instead of making the roasted cherry tomato sauce. You'll need 4 cups sauce (1 quart).
If you can't wait to dig in and serve the lasagna, let it cool for 15 minutes (instead of an hour) - it won't be completely set but will still taste wonderful.
The assembled unbaked lasagna can be frozen. Make sure to wrap securely to prevent freezer burn and freeze for 1 or 2 months. Defrost overnight in the refrigerator and continue to bake as directed.