Name: Roasted Winter Vegetable Lasagna
Yield: makes 9-12 servings
Ingredients: 1/2 butternut squash, peeled and sliced; 1 leek, sliced; 1 fennel bulb, sliced; a couple of handfuls of Brussels sprouts, quartered; about a cup and a half of thickly sliced mushrooms; 3 garlic cloves,whole with skin on; olive oil; 1 package of no cook lasagna noodles; 1 large jar of your favorite tomato sauce, or tomato puree; 1 14 oz can fire roasted tomato puree (optional); 1 1/2 lb of whole milk ricotta cheese; 2 eggs; large handful of fresh sage leaves, chopped; salt and fresh cracked pepper; 2 -3 8 oz balls of fresh mozzerella, thinly sliced