Step 1

Preheat the oven to 425°F. Coat a large sheet pan with cooking spray. Arrange the eggplant, zucchini, onion, and bell pepper on the pan; sprinkle with the Italian seasoning and toss well to combine. Roast until the vegetables are softened and browned, about 30 minutes.

Step 2

Remove the pan from the oven. Add the tomatoes and garlic; sprinkle with the salt and pepper flakes and stir gently to combine. Roast until the tomatoes are softened, about 15 minutes.

Step 3

Reduce the oven temperature to 375°F. Coat a 13 x 9–inch baking dish with cooking spray. Arrange half of the ravioli in the bottom of the baking dish (it’s ok if some of it overlaps). Spoon half of the vegetable mixture evenly over the ravioli. Top with the remaining ravioli and vegetable mixture. Sprinkle evenly with the cheese. Cook, uncovered, until the cheese is melted and bubbly, about 30 minutes.

Step 4

Serving size: one-eighth of lasagna