Layer the lasagna noodles in a 9×13- inch baking dish, placing Gefen Parchment Paper between the layers. Pour boiling water from the urn over the noodles and let sit for 20 minutes to parboil the noodles.

Preheat oven to 450 degrees Fahrenheit.

Line a baking sheet with parchment paper and arrange eggplant, onions, sweet potatoes, and mushrooms on it separately, with each vegetable covering 1/4 of the baking sheet.

Drizzle oil over the vegetables and cook 30 minutes, until soft. Remove vegetables from the oven and reduce temperature to 375 degrees Fahrenheit.

Place a long sheet of aluminum foil on your counter, about double the length and double the width of a 9×13-inch dish. Layer a long sheet of parchment paper on top.

Directly on the parchment paper, create layer 1: parboiled lasagna noodles, a splash of milk, mozzarella, tomato sauce, and eggplant and onions.

For layer 2: Repeat layer 1, this time also adding mushrooms and sweet potatoes at the end.

For layer 3: noodles, splash of milk, mozzarella, tomato sauce, and eggplant and onions.

For layer 4: Repeat layer 3 and then top with mushrooms and sweet potatoes.

For layer 5: noodles, sauce, mozzarella.

Fold the parchment paper and aluminum foil, envelope style, over your layered creation and seal it tightly.

Place it in the 9×13-inch dish and pour water around the edges to fill the dish 3/4 of the way.

Bake for two hours.