I did a couple things different.I added the onion and couple unpeeled garlic cloves with the tomatoes.The onions carmalized along with the tomatoes and it takes the bite out of the garlic.I also added shredded carrot and zucchini.Just cooked them in the pan like you would the onion.When the moisture was cooked out,I added the tomato paste and cooked it a few minutes.I also pulsed the tomato/onion/garlic in the food processor a few times.Faster and less messy than chopping. A fantastic lasagna recipe.Tastes great and is actually good for you.
Lasagna with Slow-Roasted Tomato Sauce
From EatingWell: May/June 2012
Slow-roasting the tomatoes gives the tomato sauce for this lasagna recipe an intense depth of flavor—which is then enhanced by the umami in onions, Parmesan and spinach. The lasagna noodles are layered into the lasagna uncooked; the moisture from the fresh spinach cooks them perfectly as the lasagna bakes in the oven.
7 Reviews for Lasagna with Slow-Roasted Tomato Sauce
I have now made this lasagna several times. When I recently made it for guests, they raved about it and wanted the recipe.
I have an abundance of tomatoes in my garden this year, so I roasted them for this recipe and put them in freezer bags in the amount needed. That way, when I make the lasagna in the winter, I will already have the sauce ready to go, plus I won't be purchasing expensive, out-of-the-country tomatoes in the winter. It's a win-win.
I have added thinly-sliced zucchini's to the recipe, on top of the spinach, and this also goes well with the tomato and cheese. I suppose mushrooms would also be great.
Make this once and I guarantee you will be sold!
I have made plenty of lasagnas over the years, but in my quest for a go-to recipe for meatless Monday, I stumbled upon this. My husband is a type-1 diabetic, but unfortunately he hates wheat pasta. Well, I made this with the wheat noodles and he said it was the best I had ever made. The only issue I have is it has you put two cups of sauce in the bottom of the pan, and that didn't leave enough for the top for me. I would next time just put one cup of sauce in the bottom so I can make sure the noodles get thoroughly covered.
Meant to give the recipe 5 stars in my previous review. Also: I think another tester may have used frozen spinach, because the fresh baby spinach is perfect.
This is a perfect lasagna recipe for those of us who have thought it was too fattening, meaty and unhealthy... or pedestrian. This combines a deeply flavored tomato sauce with fresh spinach (note: it takes TWO containers of fresh baby spinach) and cheese. You won't miss the meat for a minute, nor will the reduced cheeses interfere. A treat.