Made a great vegetarian lasagna this weekend


While this recipe has a lot of short cuts (jar of sauce, and I bought pre-shredded cheese), at the end of the day what counted was that it tasted really good and I didn't miss having meat.

Cooking notes – Needed more than 1 jar of sauce (I used 1 jar Prego Mushroom and then sauce from another jar I had), reduced garlic cloves to 3 from 6, omitted carrots, used 1 green and 1 red bell pepper. Used a 15oz container of ricotta and 4 tbsp each of mozzarella and parmesan. After roasting, I separated the quarters of red onion into smaller slices. 
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