Ina Garten's Roasted Vegetable Lasagna

INGREDIENTS

1 1/2 lb

eggplant, unpeeled, sliced lengthwise 1/4-inch thick

3/4 lb

zucchini, unpeeled, sliced lengthwise 1/4-inch thick

2/3 cup

good olive oil

1 tbsp

dried oregano

Kosher salt and freshly ground black pepper

1 tbsp

minced garlic (3 cloves)

10 oz

lasagna noodles, such as De Cecco

16 oz

fresh whole-milk ricotta

8 oz

creamy garlic-and-herb goat cheese, at room temperature

extra-large eggs, lightly beaten

1/2 cup

chopped fresh basil leaves, lightly packed

1 cup

freshly grated Parmesan cheese, divided

4 1/2 cups

good bottled marinara sauce, such as Rao's (40 ounces)

1 lb

lightly salted fresh mozzarella, very thinly sliced