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| This vegetarian lasagna is admittedly not that photogenic, but it's delicious! |
Now that tomato season has left the northern hemisphere and not yet arrived in the southern hemisphere, this Vegetarian Lasagna with Quick-Roasted Tomato, Garlic, and Herb Sauce seems especially appealing. I was remembering the goodness of slow roasted tomatoes when I made this sauce in early summer using cherry tomatoes from Costco, quickly roasted with olive oil and herbs, but if you're lucky enough to still have some tomatoes in your garden, you could also make this with diced Roma tomatoes. Tomatoes are a common ingredient, but using fresh tomatoes in lasagna sauce was a new idea to me, so hopefully this lasagna with roasted tomatoes and herbs is informative enough to fit the new rules for Weekend Herb Blogging, hosted this week by Amy and Jonny from We Are Never Full. Here's more about how to enter WHB if you're cooking with interesting plant ingredients. We're also counting down to a week-long celebration for the Three Year Anniversary of Weekend Herb Blogging coming October 27 - November 2, so stay tuned.
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