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 Roasted Vegetable Lasagna and Apple Pie. #ThingsThatMakeYouGoOom

Each time I make Lasagna, we dive into it so fast, I forget to take the picture! This time, well, I had to take a picture of only a slice, because we were already in it!

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:

Easy Steps

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!