, , , , , , ,

Marinara Sauce:
2 Tbsps. olive oilDSC_1946
1 cup Onions, diced
2 Garlic cloves, minced
2 C fresh tomatoes, diced, OR 2 (14.5 ounce) cans Tomatoes, stewed, then diced
1 6 ounce can Tomato paste
1/4 tsp Pepper
1/2 tsp Salt
½ tsp sugar
1 tbsp. Basil, fresh
1 tsp Oregano, fresh

Make ahead. Multiply this recipe if desired to freeze in portions.
Sauté onions in olive oil for 1 minute, add garlic.
Add tomatoes, tomato paste, salt, pepper, sugar, basil and oregano.
• Cook on low for 20 minutes, covered. Cook longer to create a blended sauce, if necessary.

Roasted Vegetables:DSC_1951
1 small eggplant, seeded and sliced
1 red pepper, seeded and sliced
1 zucchini, 10 inch, sliced
1 medium onion, sliced


Roast at 425°F for 20 minutes or until browned and corners blackened. When done, set aside.

Cheese Filling:
2 C cottage cheese or ricotta cheese
2 T fresh basil, slicedDSC_1948
½ t salt
¼ t black pepper
12 oz. Parmesan cheese, grated
1 egg
Mix all ingredients and set aside.


Spray 9×13 baking pan and layer ingredients:
½ Cup marinara sauce, spread on bottom of dish
3-4 lasagna noodles (uncooked)
1 Cup cheese mixtureDSC_1949
Roasted vegetables, mixed
Mozzarella cheese slices
1 Cup Marinara

BAKE after thawing at 400°F for 50 minutes covered. When internal temperature reaches 140°, take foil off and brown top.

With salad of your choice.DSC_1954