Roasted Veggie Lasagna with Creamy Pesto Sauce

Have you ever made something so delicious that you thought you may never be able to top it? Like you might as well hang up your apron and call it a day? This was that recipe for me. Legitimately, this might be the best thing I've ever made; and it's the kind of recipe I get really excited to share with you, because I know it's really good. My husband even said he wished people could taste it through their screen, which is high praise coming from my own little food critic.

When I first started working out this recipe, I decided that I wanted to do something a little different. I knew I wanted to use a creamy pesto sauce instead of the standard marinara, but I also didn't want to leave out tomatoes completely, plus I really wanted to have something at least a little green in there. Fast forward through several Pinterest inspiration scrollings and I decided to try adding some yummy roasted veggies to the mix. I used a recipe I've been making a lot lately (see info below), which served to really balance out all of the creamy goodness going on, and it turned out to be the perfect compliment. I'm absolutely sure you'll love it, and I hope you'll share in the comments below if you do! Let's get started.

Veggie Lasagna with Roasted Tomato Sauce

I’ve wanted to make vegetarian lasagna for quite a while now and finally found the time and, somehow, had all of the ingredients in my kitchen at the same time! Crazy! Really the idea for this came in stages. I often peruse different sites, magazines and cookbooks for potential recipes that I can modify to my liking and style of cooking, and when I came across this Roasted Tomato Sauce recipe, the ideas started flowing. I’ve also been in a serious casseroly/leftovery mood lately, so lasagna was a great fit.