Meat and Vegetable Lasagna

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Place the vegetables and garlic on a baking sheet.

Add salt and pepper and toss with olive oil so that the vegetables are evenly coated.

Place vegetables in oven and bake for 15 minutes, tossing halfway through the baking time.

In a large greased frying pan, brown the ground beef, stirring with a fork to break the meat into small pieces. Add garlic powder, salt, pepper, chili powder, honey, and wine.

Pour one jar of pasta sauce into the pan; bring to a simmer. Cook for eight to 10 minutes and remove from heat.

Allow to cool, then add the eggs and challah crumbs to the meat mixture. Mix to combine.

Add roasted veggies and mix gently to combine.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

Pour half the remaining pasta sauce into the bottom of a nine- by13-inch (20- by 30-centimeter) baking pan.

Place three lasagna noodles over the sauce. Spoon one-third of the meat mixture evenly over noodles. Repeat twice with the remaining noodles and meat mixture. Top with the last three noodles and the second half of the remaining sauce.

Cover tightly and bake for one hour. Allow to rest for 10 minutes before serving.

Drizzle ketchup over the top layer before serving.