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

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!

Your Comments Are Welcomed!

Mariby Corpening's

Roasted Vegetable Lasagna

I promise you won't miss the meat!

Descriptions, Recipes & Images by Mariby CorpeningTM