Cook.Sew.Grow.: Roasted Vegetable Lasagna

Would you like to have this crazy goodness for dinner?

You know you want to, and hey ~ it's vegetables ~ so it's good for you, right?

*Get the printable recipe here.
Okay, start with these:

Cut the ends off of your squash and zucchini. Cut in half lengthwise, then half the half (yes, quarter lengthwise) and cut little half inch slices.

Slice the carrots...I didn't peel them, just washed them really well.

Half the onion. Then quarter each half. Does that make sense? It seems kina wordy. Just make it look like this. ***okay, after I cooked this I decided these could be smaller***

Peel the garlic

Throw the cut veggies and peeled garlic in a roasting pan with the mushrooms.

Drizzle with olive oil, throw in some salt and Herbs de Provence; stir them around until everybody's lightly oiled but not swimming!

Put them in the oven.

While they're sunbathing make your tomato sauce. Heat some olive oil in a saucepan over medium. Add chopped garlic once the oil is shimmery.

Pour in the tomatoes, and stir. I use Cento Chef's Cut, with basil leaf. The thick chop of the tomato works well with the size of the roasted vegetables.

Drop the burner down to a simmer for a bit. Taste the sauce after about 5 minutes. If the tomatoes are very acidic, add about a tablespoon of sugar. You want some acidity, but not so much that it seems to bite back at you.

Your vegetables should be a bout done now. You want them cooked but firm. Remember they'll get a little softer when the whole lasagna bakes. Mix them up with the tomato sauce. ***If there is a lot of water in the bottom of the roasting pan, drain some out BEFORE you add the tomato sauce.***