Roasted Summer Vegetable Lasagna

2 medium zucchini, sliced thinly (1 yellow, 1 green)

1 medium tomato, sliced thinly

2 portobello mushrooms, sliced thinly

2 peppers, sliced

1 onion, sliced thinly

1 eggplant, sliced thinly

1/2 cup olive oil

1/3 cup balsamic vinegar

Salt and pepper to taste

1/3 cup pesto (store-bought or homemade)

2 cups part-skim ricotta cheese

21/2 cups mozzarella cheese, shredded

1/2 cup parmesan cheese, grated

1 box whole-wheat lasagna, slightly undercooked

1 jar (16 ounces) tomato sauce

Heat oven to 350 degrees. Line baking sheets with parchment paper.

Toss vegetables in oil and vinegar; sprinkle with salt and pepper. Spread on baking sheets; roast 30 minutes or until caramelized.

In a medium bowl, mix pesto and ricotta together. In another bowl, combine mozzarella and parmesan. When vegetables are done, turn oven to 325 degrees.

Layer lasagna in 9-by-13-inch baking dish by adding sauce to bottom, then 3 noodles, 1/3 of pesto-ricotta mixture, 1/3 of vegetable mixture, then 1/4 of mozzarella-parmesan mixture. Repeat twice, then add remaining mozzarella-parmesan and any leftover vegetables or sauce to top.

Bake 40 minutes uncovered; let sit 10 minutes before serving. Freeze single portions in plastic containers for up to 6 months for easy weeknight meals.

Serves eight.

"The Frugal Foodie Cookbook" by Alanna Kaufman and Alex Small (2009 Adams Media)