6lasagna noodlescooked, this is half a package, reserve the other 6 noodles for another night. You can also use no-bake lasagna noodles, just increase the final cook time by 15 minutes.
In a large bowl, toss the the vegetables (including all the garlic) in one tablespoon of olive oil and sprinkle with salt and pepper. Place the vegetables in a single layer on a large baking sheet (I use a baking stone) and roast for 30 minutes. Once the vegetables are removed from the oven, lower the temperature to 375F.
While the vegetables bake, heat a large saucepan, over medium-high heat, with one tablespoon of olive oil. Add the ground sausage and cook until no longer pink. Add the spaghetti sauce to the sausage, bring to a boil, then reduce to a simmer. Simmer until the lasagna is ready to be assembled (about 20 minutes).
To assemble: Spread 1 cup of spaghetti sauce over a 13x9 baking dish and top with 3 lasagna noodles. Spread half the vegetables over the noodles, 1 cup of sauce, 1 cup of mozzarella and 1/2 cup parmesan cheese. Add the last three lasagna noodles, the remaining vegetables, 1 cup of sauce, 1 cup of mozzarella and 1/2 cup of parmesan cheese. Bake for 30 minutes, until the sauce is bubbly and cheese is melted. Top with chopped parsley, if desired.
Notes
Inspired by Roasted Vegetable Lasagna from The Make Ahead Cook Find all my favorite cooking tools, baking dishes, and pans here.