Roasted Vegetable Lasagna Recipe

This recipe has taken 8 lifetimes to post so please someone make it and tell me about it.

I’m trying out a new recipe plug-in called GetMeCooking to make it easier for me to post and for you to print recipes.

This roasted vegetable lasagna recipe takes endurance and patience and should be planned for a day when you can spend some extra time in the kitchen.  It requires 47 dirty pans but I promise the payoff is worth it.

This is also a recipe that should be doubled and the extra pan given to someone you love.  It’s just as easy to make a double batch and then the effort and time seem justifiable.

My sister ate dinner with us tonight and demanded that this recipe be blogged so she can make it too.  You can thank her for the fancy schmancy presentation!  She loves you like that:)))

I’ve had a host of zucchini breathing down my neck, begging to be made into some kind of deliciousness so this was a good way to use those summer veggies.   After dinner,  sissy and I made 3 different versions of zucchini bread:  one just plain (no nuts), one with dried cherries and one with chocolate chips.   We are here to report that plain Jane is best.  And for the first time in 3 weeks, there is no zucchini staring me down, waiting to be used.

Now, go forth and make roasted vegetable lasagna goodness.

And hire a sous chef to help you with the dishes.

p.s.  I think this dish deserves really good cheese.  I buy good quality cheeses at Sam’s for a fraction of the price of the grocery store.  I buy blocks and cheese and then grate them myself (for this, I used the food processor) so that the flavor and texture is fresh.  It adds to the time and dirty dish factor but again, this lasagna has a very fresh and delicious taste and I think it’s b/c of the good cheese, freshly grated!
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