12ouncesGround Italian SausageI used Johnsonville mild
½cupGrated Parmesan Cheese
1½cupShredded Mozzarella Cheese
Preheat the oven to 400°F and place a rack on the middle settings in the oven.
Chop the eggplant, onion, squash, zucchini and bell pepper into 1 to 1½-inch pieces. Place them into a large bowl and pour in the olive oil. Stir the vegetables until they're coated in the oil and transfer them to the casserole dish or baking pan, laying evenly in one layer. Place the pan in the middle of the oven and roast for 20 minutes.
Meanwhile, in a medium to large skillet on medium-low heat, cook the sausage on the stove. It's best no to break the sausage all the way down; instead, as the sausage cooks, cut it into 1-inch thick chunks.
Mix the ricotta and 1 cup of the marinara sauce together in bowl and set aside.
Remove the vegetables from the oven and add the sausage evenly throughout the vegetables. Pour the marinara mixture into the casserole, then pour the remaining marinara into the gaps where there's no marinara mixture.Sprinkle the Parmesan and mozzarella cheeses evenly on top.
Place the pan back in the oven on the middle rack for 5 to 10 minutes, until the cheese is fully melted. Broil on high for the last 5 minutes to make the cheese brown and bubbly.