Vegetarian Lasagna

Every vegetarian makes a lasagna. I just made a mighty mean one. So, the end all idea I've taken away from lasagna is that pretty much anything you find in a ravioli is going to work great in a lasagna. I learned this lesson the hard way, after finding myself making raviolis at 2am with about 40 bucks worth of cheese that still needed a home. My pasta wasn't behaving one way or another and I was tired of rolling it out. That's when it finally hit me, out of laziness of course, I'm just going to stick all of this into a lasagna.

* Sauce
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roast tomatoes and red bell peppers (burn them first and remove the skin)
Edit: Roasting them in the oven at 350 until wrinkly is waaaay easier, but you lose the charred flavor.

**** season with sugar, salt, oregano, and use a liberal amount of olive oil. bake 200 degrees for 2 hours, flipping once.

saute shallots and leeks
white wine, marjoram. reduce.

add roasted tomatoes and red-bell peppers sliced up.
let simmer, break things down with your spatula.
puree it all.

* Cheese layer
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Goat cheese, ricotta, parmesan, roasted garlic (touch of olive oil and a sprig of thyme), egg (mix it all together)

* Vegetable layer
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Chanterelle mushrooms, sliced, sauteed golden in olive oil. Sauteed diced onions. Spinach wilted down in all that left over oil from the last two. Chop the cooked spinach so that it can come out in a bite and not completely pull its way out of the lasagna. Mix this together with some fresh chopped parsley, salt and pepper.

* Pasta layer - Spinach
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Spinach colored pasta is so pretty, I can't help but color my pasta nowadays.

2 Cups flour, 2 yolks, 2 eggs, 1/2 lb spinach pureed, rolled out into sheets.

Assembly,

sauce, pasta, cheese, pasta, vegetable, pasta, sauce, pasta, cheese + sauce +
mozzarella on top.

bake 400 degrees @ 20 mins covered with foil, remove sprinkle parmesan cheese on top,
return to the oven for 15 minutes or until top starts to brown up.