Arrange eggplant and zucchini in a single layer on the prepared baking sheets.
Roast until tender, about 20 minutes.
Add onion and garlic and cook, stirring occasionally, until tender and fragrant, 2 to 3 minutes.
Add tomatoes, wine, basil and oregano and cook, stirring occasionally, until bubbling.
Lower heat and simmer for 10 minutes.
Combine ricotta, egg and pepper in a small bowl.
Spread about 1 cup sauce in a 9-by-13-inch baking dish.
Top with a layer of half the eggplant.
Dollop on about 1/3 cup ricotta mixture and sprinkle with 1/4 cup mozzarella.
Layer on the remaining zucchini and top with the remaining sauce and mozzarella.
Bake the lasagna until the sauce is bubbling around the edges, about 30 minutes.
Let stand for 10 to 20 minutes before serving.
Garnish with fresh basil, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
