Kelsey Nixon lightens up traditional lasagna with her Roasted Vegetable Lasagna, made with lots of veggies and part-skim ricotta.
Preheat oven to 400°F.
In a medium bowl, whisk together the ricotta, eggs, salt and pepper. Add the spinach and stir to combine. In a separate bowl, combine the mozzarella, Parmesan and basil.