Roasted Tomato Lasagna

https://www.epicurious.com/recipes/food/views/vegetarian-lasagna

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Combine tomatoes, garlic, onion, olive oil, pinch salt, pinch red pepper, 1 tablespoon sugar in a lasagna pan. Cook at 450 for about 45 minutes. Once cooled slightly, break up the tomatoes with a fork. Take sauce out of pan and set aside. Leave a half cup of the sauce behind in the lasagna pan and add a 1/4 cup water and about 2 tbsp of olive oil. Heat oven to 350.

Step 2

2. Place one layer of noodles (2 sheets) over the sauce in the pan. Ladle on more sauce to cover the noodles. Layer on 1/3 of the ricotta, then some grated cheese, then 1/4 of the provolone/mozzarella. Layers #2 and 3: noodles, sauce 1/3 ricotta, 1/4 all other cheeses for each layer. #4: noodles, sauce, parm, and provolone.

Step 3

3. Put parchment paper on top. Then seal with aluminum foil. Bake at 350 for about an hour. Remove parchment and foil. Continue baking for about 25 more minutes or until the top looks good. Let cool for at least 15 minutes before serving. Serve with meatballs, salad, bread, and wine. Yum!