Roasted Vegetable Lasagna

I found this recipe in Taste of Homes, but changed it considerably.
I really liked it. Would be interested in your comments.

1 small eggplant
2 small zucchinis
5 plum tomatoes-seeded
1 large red pepper
1 large green pepper
1 large onion- cut into small wedges
5 garlic cloves-minced
1Tablespoon Garlic Oil- Bought at Olive Cellar
6 Tablespoon fresh basil-chopped
2 boxes chopped frozen spinach-thawed-squeezed dry
1 1/2- 2 teaspoons oregano-or to taste
1/2-1 teaspoon black pepper -or to taste
a couple squirts Braggs Liquid Aminos-used in place of salt
1/4 cup Whole Wheat Flour
2 3/4 cup Rice Milk
1 Bay Leaf
1/8 teaspoon ground nutmeg
2 cups Ricotta Cheese-I used low sodium Ricotta Cheese- Could use tofu with Nutritional Yeast
Parmesan Cheese-low sodium- can use Vegan Cheese
6 Whole Wheat Lasagna Noodles-cooked

Directions:
1-Cut all vegetables into 1" pieces. Place in large bowl. Add oil, and toss Transfer to two large, 15 by 10 by 1" sprayed baking sheets.
2-Bake 450 degrees-25-30 minutes or until tender crisp.
3- In large saucepan, put in about 1 Tablespoon Garlic Oil, stir in flour until smooth. Gradually add Rice Milk. Add Bay Leaf, bring to a boil, stir until thickened.
4- Remove from heat, remove Bay Leaf.
5-Add nutmeg, oregano, fresh Basil,spinach, cheese, Liquid Aminos and pepper.
6-Spread 1/4 of the sauce in the bottom of a 9 by 13" sprayed glass pan.
7- Top with 3 lasagna noodles, top with 1/2 roasted vegetables. Repeat layers, ending with roasted vegetables.
8- Bake 375 degrees, 35-40 minutes. Let stand 15 minutes before serving

This is a Vegetarian Recipe that can easily be made into a Vegan Recipe.