Lasagna is something I make only once a year, most often a request from my daughter. But for this occasion, it's for one of my sisters, who just had a baby (over 30 nieces & nephews, me, ReRe). Just too many of us to buy gifts, but what I will do is cook something special for you. So, my sister, requested My Vegetable Lasagna and Apple Pie.
Family Favorite Roasted Vegetable Lasagna
Oh and my sister's family are vegetarians, so no meat. Oh man, I used to love sausage and ground beef in my lasagna; though now, unbelievably, I enjoy the vegetables more than the meat lasagna. I can appreciate that it doesn't feel so heavy in my belly! So, anyway, I try to keep it fresh and easy and here's what I do:
- Turn on your oven to 450 degrees
- Prepare a sheet pan with foil (for easy clean up)
- Prepare your tomato sauce in medium pot. I take a can of crushed sauce, small can of tomato paste and a can of fire roasted tomatoes, pour them in a pot, season and on medium heat, cook for about 30-45 minutes
- Cut in nice size chunks your fresh vegetables (tomatoes, onion, bell peppers, zucchini, broccoli, mushrooms, garlic, etc.) to include any of your favorites
- Sprinkle with olive oil, a little salt, some black pepper and I like rosemary, too
- Place on the low rack in the oven and bake for 30 minutes
- When the vegetables and sauce are done, begin to build your layers
- In a deep square pan, ladle a little sauce, flat Lasagna pasta, vegetables, flat pasta, cheeses (Sharp, Jack & Mozzerella) and repeat a second time, ending with, of course, cheese on top
- I love some fresh basil and Parmesan Cheese, too
- Place your pan on a larger sheet pan with foil to catch the drippings
- Bake for one hour
- Garlic bread and a green salad!
Roasted Vegetable Lasagna
I promise you won't miss the meat!
Descriptions, Recipes & Images by Mariby CorpeningTM