Victory in Vegetable Lasagna

I was very excited when I found out for week #5 we would be getting both eggplant and zucchini. I had wanted vegetable lasagna for weeks. My experience so far prepared me for the limited number of both that we would get in our share. Still, plenty to make a small dish. John's mom also provided 2 additional eggplant so we were able to make enough lasagna for the whole week.
I have been experimenting with making some easy cheeses, Ricotta and Mozzarella, at home and was eager to try them out in a dish. As it happens, John and I had a mix up that weekend and both went to the farmers market. We came home with a combined 10 lbs of tomatoes, 2 bunches of carrots, 8 lbs of potatoes, 8 green peppers, and then some. So, we would have homemade vegetable lasagna with homemade ricotta, mozzarella and tomato sauce. The pasta came from a box. That's for another time.

My tomato sauce is really basic and probably not at all the way it "should" be made (I didn't take any of the seeds out of the tomatoes and I don't process or strain it at all)

Peel and dice the tomatoes ahead of time
Sautee about 4 cloves of garlic in oil add dry herbs, oregano, savory, basil, parsley, red pepper whatever you like. I like mine pretty spicy. My dad swore by cinnamon, nutmeg, pumpkin spice or marjoram. I have heard of this since but still not my taste. There are only a few rules I follow...fresh tomatoes, lots of garlic and lots of basil. Add tomatoes, 1 tbsp of honey, salt and pepper to taste and let the sauce cook down. I'm working without a food processor. John suggested I mash the sauce with a potato masher, which I did, but I really like an extra chunky sauce.

I wanted to grill the vegetables but didn't have a working grill at the time. I baked them instead. I used:

4 carrots
2 zucchini
3 Japanese eggplants
1 cup ricotta
10 2" pieces of sliced mozzarella
About 3 cups of sauce

Slice all of the vegetables about 1/4 inches thick
I don't remove the skin from the zucchini or eggplant. However, the eggplant can be pretty tough so you may want to. Also, you may want to press the zucchini to remove some of the water.
Bake the vegetables at 350 until tender.
The carrots will probably take the longest. Make sure those are fork tender.
In your Lasagna or Casserole dish start with a layer of tomato sauce. Then lay one layer of noodles then layer the vegetables the opposite direction (john's suggestion) on top of the noodles. Layering the vegetables that way made it so much easier to cut the finished product. I like to mix all my vegetables together.
On top of the vegetables, spread (or glob) ricotta. It's much easier to do if the cheese is warm or at room temperature.
Then more pasta, I spread some sauce over the pasta at this point before adding more vegetables, then ricotta and so forth until everything is used up. Top final layer of pasta with sauce and mozzarella.

Heat for 15-20 minutes at 400 degrees.

This is a really fresh summery dish and very filling. P.S. the fresh ricotta really makes it!