INGREDIENTS
2 lb
cherry tomatoes
2
whole garlic cloves, peeled
2 tbsp
extra-virgin olive oil
Salt
1
medium eggplant (peeled if desired), diced
2
bell peppers red, orange or yellow; diced
2
small zucchini (less than 6-inches long), diced
1
red onion, thinly sliced
Salt and freshly ground black pepper
Extra-virgin olive oil
2 cups
baby spinachÂ
1 lb
whole milk ricotta
1/2 lb
fontina cheese, coarsely grated
12
sheets no-boil lasagna noodles
1/2 cup
grated fresh Parmesan cheese, plus additional for serving