Paleo Roasted Vegetable Lasagna

(I stacked two slices of lasagna for this photo)

Paleo Roasted Vegetable Lasagna
Serves 4-6

Ingredients:
2 Large Zucchini, sliced lengthwise into 1/2" slices
2 Italian Eggplant or 1 Standard Eggplant, sliced lengthwise into 1/2" slices
1 Red Bell Pepper, quartered and seeded
12 Asparagus Spears, trimmed
10 Thyme Sprigs
1 T. Fresh Rosemary
2 T. Extra Virgin Olive Oil (EVOO)
Coarse Sea Salt and Black Pepper, to taste

Sauce*:
1 Small Yellow Onion, thinly sliced
2 Cloves Garlic, minced
1 T. EVOO
1 T. Tomato Paste
1/2 T. Dried Oregano
Pinch of Red Pepper Flakes
14oz Can of Whole Plum Tomatoes (I like these)

*Add 1lb of browned ground meat (I like a 50/50 of ground pork and beef, but you could also use buffalo or another favorite) for a meatier/heartier sauce.

Slice the vegetables:

Brush vegetables with EVOO and sprinkle with sea salt, pepper, rosemary, and thyme sprigs. Roast zucchini, eggplant, and bell pepper at 400F for  20-25 minutes, until soft and slightly caramelized. Remove zucchini and eggplant and set aside. Add asparagus to the roasting pan and continue to roast with the bell peppers for another 10-12 minutes:

 

While the vegetables are roasting, make the sauce. Sweat onions and garlic in EVOO, over medium heat, for 5 minutes. Add red pepper flakes and dried oregano. Stir to coat and saute another 2-3 minutes:

 

Add tomato paste and stir to coat:

 

Crush whole tomatoes into the sauce and add all of the juices to the pan:

 

Simmer, on low, for 15-20 minutes:

 

While the sauce is simmering, chiffonade the basil:

 

Once your vegetables are roasted and your sauce is prepared, begin the layering process. To a 1.5 qt. (mine is a 9"x7" pyrex with a lid) baking dish, add a thin layer of sauce and 3/4 of the roasted zucchini:

 

Add the next layer, 3/4 of the eggplant:

 

Spread half of the remaining sauce, half of the basil, the remaining zucchini and eggplant, and all of the asparagus (I cut mine into 1.5" pieces, for easy eating) and bell peppers (thinly sliced after roasting): 

 

Finish the layering with the remaining sauce and basil:

 

Cover the baking dish with a lid or aluminum foil. Bake at 375F for 30 minutes. Uncover and cook another 30 minutes. Let the lasagna rest for 15 minutes before cutting. Garnish with fresh basil and enjoy!