Roasted Zucchini and Eggplant Lasagna

Name: Roasted Zucchini and Eggplant Lasagna
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 pound of zucchini (cut into 1/2 inch dice); 1 1/2 pounds of eggplant (cut into 1/2 inch dice); 3 Tbsp olive oil; 4 minced garlic cloves; salt and pepper; 2 Tbsp olive oil; 2 medium garlic cloves (minced); 1 28- oz can of crushed tomatoes; 2 Tbsp chopped fresh basil; 12 no boil lasagna noodles from an 8-oz or 9-oz box; 1 pound shredded mozzarella cheese (about 4 cups); 3 oz Parmesan cheese (about 1 1/2 cups)