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Roasted-Vegetable Lasagna

kept byanmasa

Coarse salt
2 pounds eggplant, peeled and cut lengthwise into 1/4-inch-thick slices
2 pounds zucchini, cut lengthwise into 1/4-inch-thick slices
1/2 cup extra-virgin olive oil, for brushing
Freshly ground pepper
3 medium red onions, cut into 1/2-inch rings
5 ounces goat cheese
Fresh Lasagna Noodles (you will need about 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
1/4 cup loosely packed fresh marjoram leaves, roughly chopped
2 ounces finely grated Pecorino Romano cheese (3/4 cup)



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