Roasted Vegetable Lasagna

1. Roast the vegetables.

Cut squash and zucchini in half lengthwise. Then quarter and slice them (each slice should be about ½” thick). Peel and slice the carrots. Cut the red onion in half, then quarter each half. Peel garlic (I use a LOT of garlic, like 1.5 heads or until I get tired of peeling! 1 full head is probably plenty) and chop into large-ish pieces.

Combine squash, zucchini, carrots, red onion, garlic and sliced mushrooms in a roasting pan. Drizzle with olive oil (about 4 Tablespoons, but make sure all vegetables are lightly coated). Add Herbs de Provence and salt; stir to coat.

Roast at 425 degrees F for 22-25 minutes.

2. Make the tomato sauce. While the vegetables are in the oven heat about 4 Tablespoons olive oil in a pan. Add in 2 Tablespoons of minced garlic and cook on Medium-High for 5-7 minutes. Stir in tomatoes. Simmer on low for about 10-15 minutes. Taste the sauce after about 5 minutes. If you taste too much acid, add 1 Tablespoon of sugar.

3. Cook the noodles according to package directions. Then drain them.

4. Drain the excess water out of the vegetable pan; then return vegetables to the roasting pan. Mix in some of the tomato sauce. I add about 1 cup of sauce at a time, stir it up and then add another cup as needed. You want enough so that everything is coated and flavorful, but not so much that it’s dripping wet. You will have 1-2 cups of sauce left over (yay—dinner for tomorrow!).

5. Assemble the lasagna

In a 9×13 pan put a layer of the vegetables, then the raw baby spinach, mozzarella and noodles. Repeat each layer the pan is full or you run out of ingredients. End on the cheese layer!

6. Bake at 425F for 20 minutes.