Gluten-Free Roasted Vegetable Lasagna

Preheat broiler. In a large bowl combine zucchini, carrots, mushrooms, and bell peppers. Drizzle with oil and sprinkle with Italian seasoning, salt, and black pepper; toss to coat. Transfer vegetables to a shallow roasting pan. Broil 5 to 6 inches from heat 12 to 14 minutes or until light brown and tender, stirring once.

Meanwhile, cook lasagna noodles according to package directions; drain. Rinse with cold water; drain again. Place noodles in a single layer on a sheet of greased foil.

In a medium bowl combine egg, cottage cheese, and 1/4 cup of the Parmesan cheese.

Preheat oven to 375°F. Grease a 3-qt. rectangular baking dish. Spread one-third of the marinara sauce in prepared dish. Top with three of the noodles, half of the roasted vegetables, one-third of the sauce, and one-third of the mozzarella cheese. Add three more noodles, all of the cottage cheese mixture, and one-third of the mozzarella cheese. Top with remaining three noodles and remaining vegetables, sauce, and mozzarella cheese. Sprinkle with remaining 1/4 cup Parmesan cheese.

Bake, covered, 45 minutes. Bake, uncovered, 15 to 20 minutes more or until heated through. Let stand 10 minutes before serving.