Jane’s Roasted Vegetable Lasagna

 Roasted Veggie Lasagna with Homemade Marinara Sauce

3-4 tbsp mozzarella cheese, grated

3-4 tbsp parmesan cheese, grated

1 clove of garlic, minced

1 egg

Sea salt and freshly cracked pepper, to taste

Dried oregano, to taste

Dried basil, to taste

Dash of nutmeg

Combine all the ingredients and mix thouroughly. Taste and re-season if needed.

Other ingredients:

Lasagna noodles – Tikyanda brown rice noodles hold up really well, not mushy at all

Marinara sauce (Jane’s homemade recipe below) This recipe requires a lot of sauce, especially if laying with 3 layers of noodles (6-7 cups)

Mozzarella cheese, shredded

Parmesan cheese, grated

Dried basil

Preheat the oven to 350 degrees. Coat a large, deep glass baking dish with olive oil cooking spray. Pour a bit of marinara sauce on the bottom of the dish then place a few lasagna noodles down to completely cover the bottom of pan. Add half of the ricotta mixture and spread evenly over the noodles. Next add half of the roasted veggie mixture. Cover the veggies with lasagna noodles then sauce. Add the last of the ricotta mixture then the remaining veggies. Cover with lasagna noodles, more sauce then sprinkle the top with mozzarella, parmesan and dried basil. Bake covered for 30 minutes; remove the cover and bake for an additional 5 minutes or until the cheese is melted and golden brown. Cool for at least 5 minutes before slicing. Enjoy.

This is a double batch and makes 10-12 cups
INGREDIENTS

2- (28 ounce) can of 6 in 1 ground tomatoes

 2 ½ cups oven roasted tomatoes, well chopped

for more texture:2 medium red pepper diced

12-14 cloves garlic

1 ½ TBS Basil dried_Note : Pinch dried seasoning when putting into sauce

1 TBSP Italian seasoning or more to your taste

optional 1 1/2 tablespoons capers

1 TBSP or less to your taste crushed red pepper flakes (optional)

After simmering several hours and tasting:Cinammon 1/2/ tsp w/ brown sugar and basil just before serving

DIRECTIONS

In a large saucepan combine ground tomatoes, oven roasted tomatoes, minced garlic, basil, Italian seasoning oregano, and ground black pepper. Add capers and crushed red pepper if desired. Cover. Bring to a boil.

Lower heat and simmer, with cover, for 3 hours

Just before serving addmore basil, brown sugar and cinammon.

As simmering time nears, in a large pot with boiling salted water cook spaghetti until al dente.

Toss spaghetti with cooked sauce. Serve warm.

** Note on the 6 in 1 ground roma tomatoes,I really do find a difference and there is no citric acid or additives and no BPA plastic liner.