Roasted Veggie and Meat Lasagne

1 large red bell pepper
2 zucchini, sliced
6 cloves garlic
1 large yellow onion
2 carrots, shredded
baby spinach, chopped
ground beef
italian sausage
balsamic vinegar
olive oil
ricotta
parmesan
mozzarella
2 eggs
salt
pepper
italian seasoning
lasagne noodles

**Cook noodles, rinse, dry and set aside. Quarter and clean bell pepper; face cut sides down on foil, in roasting pan. Put unpeeled cloves of garlic on pan. Roast in 425 degree oven for about 20-25 minutes; let cool. In a bowl, beat eggs, add ricotta and parmesan. Add salt, pepper, and italian seasonings. Add chopped spinach and roasted veggies to cheese mixture. In large pot, cook meat and sausage; add chopped yellow onion and minced garlic, and some balsamic vinegar (and olive oil, if needed). Add stewed tomatoes and tomato paste, stir. Add shredded carrots and sliced zucchini to meat/sauce mixture; let simmer for about 30 minutes.

Take baking pan, put a small amount of sauce on bottom. Layer: noodles, cheese mixture, meat sauce; repeat. Top with sliced mozzarella. Bake (uncovered) in 375 degree oven for 30 minutes. Serve with garlic bread and green salad.