Roasted Vegetable Lasagna

The roasted vegetables make the difference!

1 small chopped zucchini

1 bell pepper chopped

1 onion chopped

4 carrots sliced

1 cup frozen corn

2 tsp minced garlic

2 tbsp olive oil

salt, pepper, basil etc to taste

combine vegetable on a cookie sheet, drizzle with oil and seasonings and roast at 400 degrees for approx 30 minutes until cooked but not mushy

fresh or frozen spinach

lasagna noodles

2 jars pasta sauce ( I use Haggen brand traditional)

16 oz container of cottage cheese

1 egg

3 cups grated mozza

use no boil or cooked lasagna noodles, in lasagna pan pour one jar of sauce, lay a layer of lasagna noodles on top, place spinach in a layer on top of noodles (use a lot of fresh spinach because it really shrinks while cooking, combine cottage cheese, beaten egg and 2 cups of cheese, place mixture on top of spinach, place another layer of lasagna noodles, then roasted vegetables, pour another jar of pasta sauce, sprinkle leftover mozza cheese and bake in 350 degree oven for 30-40 minutes until cheese melted and bubbling around edges.

The picture is Amelia when she was around 4 weeks old.