Roasted Vegetable Lasagna

Thank you Bosh for this one, my changes are below.

Roasted Vegetables:

Olive oil for drizzling
1 red onion, cut into strips
2 bell peppers (red is best), cut into large strips
3 small/1 large zucchini, cut into 1/4-inch thick rounds or strips
1 large beet, cut into thin rounds
1 bulb of garlic
3 cups cherry tomatoes
Salt and pepper to taste
Rosemary and thyme sprigs, a couple

Heat oven to 350 degrees F. Place onions and bell peppers on one tray, zucchini and beets on another, and cherry tomatoes in a small baking pan. Peel garlic and distribute evenly among all the trays and pans. Drizzle all with olive oil, flipping veggies as needed to coat. Roast all for about 30 minutes, mixing/flipping half way through. Beets may need a little longer if cut too thick.

While those are roasting, make the White Sauce, prepare the Red Sauce, and lastly cook the lasagna noodles:

White Sauce:

1/2 cup olive oil or Earth Balance margarine (I prefer the margarine for this)
1/2 cup flour
1/4 cup nutritional yeast (plus more to taste, I'm such a nooch addict)
4 cups plain unsweetened soymilk
1 tsp Better than Bouillon No Chicken, or bouillon cube optional
salt and pepper to taste

Heat olive oil or margarine in a large sauce pan over medium heat. Add flour and stir to form a rough. Slowly add soymilk a little at a time, stirring, to make a sauce. (Tip: here is where I always go wrong. If it comes out lumpy, use a stick blender to smooth, or pour into a stand blender if you don't have a stick blender. Saves me every time!) Add nutritional yeast (nooch), bouillon, salt and pepper.

Red Sauce:

2 cans crushed tomatoes
2 Tbsp tomato puree
1/3 cup kalamata or green olives, sliced
The pan of roasted cherry tomatoes and garlic cloves from above

Combine all in a pan and simmer over medium heat. If you do not want this sauce to be chunky, blend with a stick blender.

Lasagna:

Lasagna Noodles (about half the box), cooked
Spinach and/or Fresh Basil - chopped

Spray a 9x13-inch baking pan with non-stick spray.

Spoon a 1/3 of the red sauce to start. Place a thin layer of your roasted vegetables (a mix of the onions, pepper, zucchini, and beets) on top of this - again about 1/3 of the portion. Place a flat layer of your cooked lasagna noodles. Spread 1/3 of your white sauce on top of the noodles and top with 1/3 of the spinach and/or fresh basil.

Repeat for a total of 3 layers ending with the spinach/basil on top.

Cover, cook at 350 degrees F for 45 minutes. Uncover and cook an additional 15 minutes.

Serve warm, or portion out for meal prepping. Will keep 5 days in the fridge or about a month in the freezer.