Chop and roast all roasted vegetables. Use olive oil, salt, and pepper to season. Roast at 350 for approximately 30 minutes or until slightly browned.

While roasting veggies, boil water to make lasagna noodles. Set aside wax paper for cooked noodles.

Start meat cooking in a large frying pan big enough to also hold red sauce.

Add red sauce to cooked meat and let simmer.

Prepare cheese filling by mixing ricotta, parmesan, eggs, parsley, pepper, and salt.

Layer the bottom of lasagna pan with thin layer of meat sauce.

Add noodles, overlapping.

Add cheese filling and then vegetable layer.

Add more sauce, then repeat layers for a total of 2 vegetable layers.

Add top layer of noodles with mozzarella cheese covering entire pan. Put roasted tomatoes and sliced raw garlic (3 heads) with this layer.

Put lasagna pan on cookie sheet to catch overflows and bake at 375 for 30 min to an hour or until cheese is desired brownness.