Vegetarian Roasted Pepper Lasagna

Vegetarian Roasted Pepper Lasagna

• 12 lasagna noodles
• 1 tsp olive oil
• 1 cup diced yellow onion
• 1 TBS diced garlic
• 24 ounces tomato sauce
• 15 ounces roasted diced tomatoes (may use regular diced)
• 1/2 cup chopped cilantro leaves
• 4 roasted Anaheim peppers(stems, skin, seeds removed rough chopped)
• 1 roasted red bell pepper(stem, skin, seeds removed rough chopped)
• 3 TBS ground cumin
• 2 TBS chili powder
• 8 oz shredded jack cheese
• 6 oz shredded cheddar cheese
• 8 oz ricotta cheese (may use 4 oz cottage cheese and 4 oz cream cheese)
• cilantro to garnish

Cook lasagna noodles as directed on package adding 1 tsp olive oil to cooking water to prevent noodles from sticking together.  Drain noodles.
Saute onion and garlic in cast iron skillet and cook until soft, add tomato sauce, diced tomatoes, cilantro, roasted peppers,cumin and chili powder.  Let simmer 15 minutes.
In separate bowl mix cheeses together.
Layer lasagna into a 9x13 baking dish, begin with enough sauce to cover bottom of pan, then add noodles, sauce, cheese mixture.  Repeat to make 4 layers.  Top final noodles with sauce and sprinkling of jack cheese and cilantro.
Bake at 350 degrees for 30 minutes.  Let baked lasagna rest for 15 minutes before serving.  Enjoy!