Roasted Vegetable Lasagna

1 large spaghetti squash, halved
1 large eggplant, sliced crosswise
2 red peppers, seeded and quartered
1 zucchini, halved, sliced crosswise
6 mushrooms, sliced
12 oven roasted tomatoes (recipe included)
1 jar gluten free marinara sauce
½ cup skim mozzarella
2 TBSP parmesan


Preheat oven to 375. Place squash on a baking sheet, place eggplant on a separate one, finally, the remainder vegetables (except tomatoes) on another baking sheet.  They will have separate cooking times so make sure to check them.  Brush all the vegetables with olive oil and salt and pepper.  Place in oven to roast approximately 12-15 minutes, they will be a light brown color.  Remove and set aside.


Place 1/3 cup marinara sauce on the bottom of a 9x13 pan and begin layering vegetables starting with eggplant, then sauce, then zucchini and peppers, then sauce, then mushrooms, squash and roasted tomatoes.  Finish with sauce and sprinkle with cheeses.  Bake in the oven for about 25 minutes or until cheese is light brown and bubbly.

 Slow Roasted Tomatoes

A  few bunches of vine-ripened tomatoes
Olive oil
Salt

Preheat oven to 275.  Cut the tomatoes in half horizontally.  Place on a baking sheet and rub with a small amount of olive oil and sprinkle with salt. Bake with seed side up for 3 hours or until they look almost sun-dried.  They will keep for a week in an airtight container.  Mine never last a week!! I munch on them like they were chips!  So very sweet and yummy!!