Roasted Zucchini and Eggplant Lasagna

From "The Make Ahead Cook" from America's Test Kitchen. This needs an 8 hr rest and can be made up to 24 hrs ahead. Resting time is not included in the prep time

• Ready In: 2 hrs 40 mins
• Serves: 8

Ingredients

• 1 1⁄2 lbs zucchini, cut into 1/2 inch pieces
• 1 1⁄2 lbs eggplants, cut into 1/2 inch pieces
• 5  tablespoons extra virgin olive oil
• 9  garlic cloves, minced
•  salt
•  pepper
• 1  onion, chopped fine
• 1 (28 ounce) can crushed tomatoes
• 1 (28 ounce) can diced tomatoes
• 2  tablespoons  chopped fresh basil
• 12  no-boil lasagna noodles
• 8  ounces mozzarella cheese, shredded (2 cups)
• 3  ounces parmesan cheese, grated (1 1/2 cups)

• To Finish and Serve

• 4  ounces mozzarella cheese, shredded (1 cup)
• 1  ounce parmesan cheese, grated (1/2 cup)

Directions

1. Grease two rimmed baking sheets. Adjust oven racks to lower middle and upper middle positions and heat oven to 400 deg F.
2. Toss zucchini and eggplant with 3 tbl olive oil two-thirds of garlic, 1 tsp salt and 1 tsp pepper.
3. Spread on baking sheets and bake, stirring occasionally, until softened and golden brown, 35-45 minutes; set aside to cool.
4. Meanwhile, heat remaining 1 tbl oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes.
5. Stir in remaining garlic and cook until fragrant, about 30 seconds.
6. Stir in crushed tomatoes and diced tomatoes with their juice, bring to simmer and cook until flavors blend, about 5 minutes.
7. Remove from heat and stir in basil and salt and pepper, to taste. Let cool to room temperature, about 45 minutes. You should have about 7 cups of sauce - add water, if necessary, to reach cups.
8. Spread 1 cup cooled sauce on bottom of a 9x13 baking dish.
9. Lay 3 noodles in dish, spread one-waurter of cooled vegetables over noodels, and top with 1 cup sauce.
10. Sprinkle 2/3 cup mozzarella and 1/2 cup Parmesan over sauce.
11. Repeat layering of noodles, veggies, sauce and cheeses two more times.
12. Lay remaining 3 noodles in dish and top with remaining vegetable and 1 cup sauce. Transfer remaining 2 cups sauce to storage container.
13. Wrap dish tightly with plastic wrap and refrigerate lasagna, and the remaining sauce, for at least 8 hours and up to 24 hours.
14. Adjust oven rack to middle position and heat oven to 400 deg F. Unwarp dish and spread reserved sauce over top.
15. Cover dish tightly with greased aluminum foil and bake lasagna until hot throughtou and bubbling around eges, about 45 minutes.
16. Remove foil, sprinkle with remaining mozarella and Parmesan an bake, uncovered, until cheese is melted and begins to brown, about 10 minutes.
17. Let cool ten minutes, and serve.