Gluten Free Veggie & Bolognese Lasagna

What you'll need:
1 1/2 pounds zucchini, cut into 1/2 -inch pieces
1 1/2 pound eggplant or butternut squash, cut into 1/2-inch pieces
5 tablespoons coconut oil or lard melted
5 galic cloves, minced
salt and pepper
1 onion peeled and chopped
4-5 cups of bolognese sauce
one box of gluten free lasagna noodles
2 cups mozzerella cheese shredded
1 cup Peccorino Romano Cheese, grated
2 eggs
1 pound ricotta cheese
2 teaspoons Italian seasoning
1/8 teaspoon nutmeg
1/4  cup parsley
1/4 teaspoon salt 
1/8 teaspoon pepper

What to do:
Heat oven to 400 degreese.  Toss veggies and garlic with oil.  Spread on a cookie sheet and bake for 30 minutes or until lightly brown.

In a mixing bowl, mix ricotta cheese, eggs, Italian seasoning, 1/2 cup Peccorino Romano cheese, nutmeg, parsley, salt and pepper.

In a 9 X 13 glass baking dish spread 1 cup of bolognese sauce.
Layer with 3 lasagna noodles.
Spread 1/2 half of the cheese mixture over noodles.
Top with 1/2 half of the vegetables.
Spread 1 cup bolognese sauce over veggies.
Add a layer of noodles.
Top with the remaining cheese mixture.
Top with remaining veggies.
Spread 1 cup of sauce over veggies.
Sprinkle with mozzerella cheese and grated cheese.
Cover with foil and bake on 350 degreese for 20 minutes or until bubbly.
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