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Lasagna With Roasted Eggplant, Mushrooms and Carrots

cooking.nytimes.com
  • 135 minutes
  • Serves 6

INGREDIENTS

1 medium

eggplant

1 serving

salt

3 tbsp

extra virgin olive oil

1/2 lb

mushrooms

1 large

carrot

1 tsp

fresh thyme leaves

2 1/2 cups

marinara sauce

7 oz

packaged no-boil lasagna noodles

3 oz

shredded mozzarella

1 cup

parmesan