Crazy Lasagna

1kg tomatoes, cut into quarters
1kg eggplants diced (1/2-inch)
1kg zucchini, (about 3), sliced in 1/2-inch rounds
500g portobello mushrooms, cleaned and cut into 3/4-inch chunks
4 red peppers, cut into chunks
4 large onions, cut into 8 wedges
1/2 cup olive oil
2 teaspoon salt
1 teaspoon pepper
4 heads garlic
1kg pound broken up lasagna noodles, or papardelle
1 litre tomato sauce
500g ricotta cheese
2 tablespoons basil
1 tablespoon oregano
500g mozzarella, cut into chunks
4 tablespoons grated parmisan
Arrange tomatoes, eggplant, zucchini, mushrooms, peppers and onions on baking sheets lined with baking paper. Drizzle with olive oil and sprinkle with salt and pepper. Cut 1/4 off top of garlic and wrap in aluminum foil. Roast vegetables and garlic in preheated 400°F oven for 45 to 50 minutes.
Meanwhile, cook noodles in lots of boiling, salted water. Drain, rinse with cold water and drain well.
In a very large bowl, combine noodles with vegetables. Squeeze garlic out of the shell into mixture. Add tomato sauce, ricotta, basil, oregano, and mozzarella. Taste and add salt and pepper if necessary.
Transfer mixture to a large casserole and sprinkle with cheese. Bake in a 350°F oven for 40 minutes.
Makes 20 servings