Roasted Veggie Lasagna

Since my man decided he was sick of taking sandwiches to work for lunch, my main dinner mission has been to cook meals that yield leftovers, which sounds easier than it is when you’re also trying to cook new things every week. Last week we decided to pay homage to our community and cook a nice Italian meal. I wanted to do a roasted veggie and lamb lasagna, but alas there was no lamb at my market, so beef had to suffice. It started with the veggies and the sauce:

 

 

 

 

 

 

 

 

 

 

I drizzled the zucchini  and the red pepper with some olive oil, sprinkled with salt and pepper, then popped them into a 450 degree oven for about 20 minutes or until they’re nice and blistered. For the sauce I used one can of plain, unseasoned tomato sauce and half a can of tomato paste. To this I added fresh oregano and basil from my garden, 2 cloves garlic, 1/4 medium red onion, some salt and pepper and let that baby simmer! (The longer, the better).

 

 

 

 

 

 

 

 

 

 

I didn’t make the pasta, just picked a box of whole wheat lasagna and followed the directions. I then browned the beef with some garlic and onions and added it to the sauce (leave this step out to make it vegetarian). Since I’m far from vegetarian, I let the beef simmer with the sauce while I finished the rest of the dish.

 

 

 

 

 

 

 

 

 

 

All I had in the house were loaf pans, so I made two “loaves” of lasagna and it worked out great. I layered them like this: sauce, pasta, veggies, pasta, ricotta, veggies, sauce, pasta, sauce; did you get all that? If not, just wing it, delicious will always be delicious no matter the order 🙂

 

 

 

 

 

 

 

 

 

 

Then I sprinkled with the top with a little parmesan and into a 350 degree oven for 30 minutes. After 30 minutes, I topped it with some sliced of fresh mozzarella and then back in until it’s nice and brown.

Italian? Check. Leftovers? Check. Delicious? Double check. POP POP.