Carb Conscious Veggie Lasagna

We had some friends over the other night for dinner and I made a pretty delicious vegetable lasagna. Rather than traditional noodles for my carb conscious friends, the dish was made up mostly of veggies. Here's how I made it:
2 squash
2 zucchini
1 large eggplant
one green pepper

3 cups of ricotta cheese

Kosher salt (I ALWAYS use kosher salt when I cook) & pepper (taste as you go, depends on how much you like)

hefty tablespoon Italian seasoning

balsamic vinegar

vegetable oil

1 egg

2 cups mozzarella cheese

spaghetti sauce

goat cheese

Slice the zucchini, squash and eggplant into 1/4 inch vertical slices (you are going to layer them in a 9x13 dish - a pyrex is my dish of choice)

cut the green pepper into strips

mix the balsamic, oil, salt and pepper and coat all of the veggies with your mixture (use this liberally)

roast the veggies on 400 degrees for about 20 minutes or until tender

mix the ricotta, egg, italian seasoning, salt and pepper

spray your pan and start layering:

one layer of the eggplant, zucchini, squash and green pepper

top with about half of the ricotta mixture

repeat

mix 2 cups of spaghetti sauce (I love traditional prego, have been eating it since I was little) with about a tablespoon of goat cheese and let it heat and blend on the stove

top your dish with the sauce and then a layer of mozzarella cheese

cover and bake for about 30 minutes.
It will be brown, bubbly and delish!