Mashed Potato Lasagna With a Vegetable Sauce

I used leftover roasted garlic mashed potatoes use your favorite. This has texture, creaminess and richness from the cheeses and potatoes. Tiny chucks of veggies. The Solemio noodles that I used are fresh and consist of 8 wide noodles 2 per layer so adjust if using different brand. This lasagna has 4 layers of noodles. I just dip the fresh noodle to remove some starch and soften lightly. If not using fresh do follow the package directions.Served with Aromatic Herbed Bread Filled With Prosciutto

• Ready In: 1 hr 45 mins
• Serves: 12

Ingredients

• 12 1⁄2 ounces  fresh lasagna noodles (cook according to directed on package if not using fresh)

• Sauce

• 2  tablespoons olive oil
• 1  medium onion, diced
• 4  large garlic cloves, minced
• 2  large carrots, fine dice
• 2  large celery ribs, thinly sliced
• 1  bell pepper, diced
• 2  tablespoons fresh basil, chopped
• 2  tablespoons dried oregano
• 1  tablespoon fresh parsley
• 1  teaspoon salt
• 1  teaspoon pepper
• 1  bay leaf
• 2 (28 ounce) cans crushed tomatoes

• Cheese mixture

• 2  eggs
• 4  ounces mozzarella cheese, cubed
• 12  ounces mozzarella cheese, shredded
• 1 1⁄2 lbs ricotta cheese
• 1⁄4 cup romano cheese, grated
•  nutmeg, fresh grated to taste

• Filling

• 1 1⁄2 cups  leftover mashed potatoes

• Topping

• 4  ounces mozzarella cheese, sliced
• 1⁄8 cup romano cheese, grated

Directions

1. Preheat oven to 350 degree.
2. Boil a large pot of salted water, set aside for noodles.
3. Sauce:
4. Heat oil in large heavy pot.
5. Saute vegetables for 10 minutes.
6. Add the canned tomatoes and herbs bring to a boil then reduce and simmer for 30 minutes stirring often.
7. Cheese mixture:
8. Mix all cheese ingredients together,set aside.
9. In a 9x13 casserole dish place 1 cup of the sauce in bottom of dish.
10. Take 2 of the noodles dip into the water and shake to remove water and place over the sauce on bottom of pan; spread with 1 cup of cheese mixture; follow with 1/2 cup mashed potatoes; then 1 cup sauce.
11. Repeat step #10 for two more layers.
12. Place the last two noodles on top spread remaining cheese mixture on noodles; arrange the sliced mozzarella cheese on top of the cheese mixture; top with remaining sauce; sprinkle with grated cheese.
13. Bake lightly covered with foil for 30 minutes uncover and bake 15-20 more minutes. Let rest 15 minutes before slicing.