I just couldn't bring myself to use a jarred spaghetti sauce. Just saute an onions in a pot, add a 12 oz can of tomato paste with a couple of 15oz. cans of tomatoes or fresh tomatoes. From there, you're just adding 2 tablespoons of sugar, 2 teaspoons of salt, about 1/2 tsp of pepper...or adjust to your own taste. I didn't add garlic to the sauce, as I usually do, because it's already on the veggies. I threw the basil into my sauce, too, to help bring out the flavor. I used one egg instead of egg substitute and whole wheat pasta. Instead of cooking the lasagna, I let it sit in a pot of warm water, while I prepared everything else. That way, I don't risk overcooking the pasta. All of the moisture in the veggies, sauce, etc will cook it the rest of the way in the oven. I also had to make a couple of extra batches of oil/garlic for my veggies (I'm a HUGE fan of garlic, though). I added some spinach to the veggies as well, because that's what I'm used to in my veggie lasagna. Overall, I thought it was pretty good. After years of eating lasagna with meat, I was missing the presence of Italian sausage. However, even my mom, who hates parmesan cheese, ricotta, AND spinach enjoyed this and raved to her friends about it.
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I just couldn't bring myself to use a jarred spaghetti sauce. Just saute an onions in a pot,...