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1.
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Roast the vegetables.
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Cut squash and zucchini in half lengthwise.
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Then quarter and slice them (each slice should be about 1/2 thick).
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Peel and slice the carrots.
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Cut the red onion in half, then quarter each half.
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Peel garlic (I use a LOT of garlic, like 1.5 heads or until I get tired of peeling!
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1 full head is probably plenty) and chop into large-ish pieces.
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Combine squash, zucchini, carrots, red onion, garlic and sliced mushrooms in a roasting pan.
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Drizzle with olive oil (about 4 Tablespoons, but make sure all vegetables are lightly coated).
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Add Herbs de Provence and salt; stir to coat.
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Roast at 425 degrees F for 22-25 minutes.
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2.
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Make the tomato sauce.
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While the vegetables are in the oven heat about 4 Tablespoons olive oil in a pan.
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Add in 2 Tablespoons of minced garlic and cook on Medium-High for 5-7 minutes.
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Stir in tomatoes.
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Simmer on low for about 10-15 minutes.
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Taste the sauce after about 5 minutes.
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If you taste too much acid, add 1 Tablespoon of sugar.
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3.
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Cook the noodles according to package directions.
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Then drain them.
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4.
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Drain the excess water out of the vegetable pan; then return vegetables to the roasting pan.
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Mix in some of the tomato sauce.
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I add about 1 cup of sauce at a time, stir it up and then add another cup as needed.
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You want enough so that everything is coated and flavorful, but not so much that its dripping wet.
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You will have 1-2 cups of sauce left over (yaydinner for tomorrow!
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).
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5.
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Assemble the lasagna
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In a 9x13 pan put a layer of the vegetables, then the raw baby spinach, mozzarella and noodles.
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Repeat each layer the pan is full or you run out of ingredients.
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End on the cheese layer!
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6.
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Bake at 425F for 20 minutes.
