Roasted Vegetable Lasagna

Preheat oven to 450F.

Peel eggplant so there are stripes going down the sides, then slice the eggplant into 1/4-inch discs. Salt and drain on layered kitchen towels for 30 minutes.

Slice the zucchini into pieces 1/4-inch thick on an angle. Salt and drain on layered kitchen towels along with the eggplant.

When the eggplant and zucchini are done resting with the salt, pat them dry with kitchen towel. Divide them in half on two baking sheets and roast in oven for 10-15 minutes, or until slightly golden in color.

Peel garlic and place whole cloves in a pot. Cover with oil, heat over low heat to gently cook garlic until cloves are soft and caramel in color, 15-20 minutes.

Peel and slice the potatoes 1/8-inch thick with a mandoline or sharp knife. Season with salt and pepper.

Combine the ricotta with half of the grated Parmigiano-Reggiano, half of the mozzarella, mint, parsley, egg, salt and pepper.

In another bowl, combine remaining Parmigiano-Reggiano and mozzarella.

Place the tomatoes in food processor and add all the garlic cloves and 3-4 tablespoons oil, basil, sugar, salt, pepper and grated red onion.

Lower oven to 400F.

In a casserole or baking dish, spread 1/2 the red sauce, layer in 1/2 of the roasted eggplant and zucchini then dollop 1/3 of the cheese mixture over top.

Next, shingle half of the potatoes in the dish and season with a sprinkling of chopped rosemary-thyme and a drizzle of garlic oil. Top with 1/3 of the cheese mixture.

Layer the remaining roasted eggplant, zucchini and ricotta mixture. Layer the last of the potatoes and season with a drizzle of garlic oil and a sprinkling of chopped herbs.

Top the lasagna with the rest of the sauce and remaining cheese mixture.

Bake, covered with parchment and foil, on a baking sheet for 40 minutes. Uncover and bake 30-40 minutes more to deeply golden. Let stand 15-20 minutes, cut and serve.