Lasagna for everyone

I shouldn't make lasagna. I always make too much. The boyfriend loves it, though, so it gets eaten over the following days. And it is very versatile. Anything works, really, and it ends up tasting great, even if it isn't authentic.

My last foray included spinach, roasted garlic, onions and portabellas. I roast portabellas with whole garlic cloves and slices of onion for lots of things. Just toss them with olive oil, balsamic vinegar, salt & pepper and possibly some rosemary and put them in a casserole dish in a 450 degree oven for about 10 min or until they are done. Stir a couple of times to make sure everything is done. I took those, layered them with the cooked lasagna noodles, tomatoes I canned in the summer, ricotta cheese, spinach and mozzarella. It is important that there is sauce or tomatoes between the casserole dish and the first noodle layer to make sure it doesn't stick. Also, the top layer of noodles needs to be covered well to make sure it doesn't dry out. Aluminum foil covering is a good idea for the first 30 min. And this goes in a 450 oven for about 45 min.

My other favorite filling combo:
roasted portabellas, garlic & onion, black beans and butternut squash