Lasagna with Slow-Roasted Tomato Sauce
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.
Make Ahead Tip: Cover and refrigerate the sauce (Steps 1-3) for up to 3 days or freeze for up to 3 months.
1 starch, 2 vegetable, 1 1/2 lean meat, 1/2 fat