Lazy Lasagna with Spinach and Fresh Tomato & Herb Sauce

I had planned to make a legit lasagna the other day and was pretty pissed when I got set up to make it and realized I didn’t have any lasagna noodles. I did have an overflow of brown rice penne though and decided pasta is pasta, and I may as well see if it works out well. And I’m so thankful because it was by far, the BEST lasagna I had ever made! I may do this from now on, because regular lasagna noodles can be a real pain in the ass and this was super simple. I used to use the meatless sauce I first came up with awhile ago, but now that we don’t use any can products I started using fresh tomatoes from the farmer’s market (the BEST ones I’ve ever had) and herbs from our porch. It’s pricier than the can version and doesn’t make a huge batch (about 2 cups) but it is so worth it!

FOR THE LASAGNA

3/4 lb brown rice penne

2 cups fresh baby spinach

4 oz fresh mozzarella, sliced

1/2 cup shredded Parmesan

1 tbsp oil for the pan

TOMATO SAUCE

3 large fresh tomatoes, sliced

1/4 cup fresh basil leaves

1/3 cup chopped fresh parsley

1/4 cup chopped fresh oregano

5 cloves garlic, minced

4 tbsp extra virgin olive oil

2 tbsp red wine vinegar

1 tsp sea salt

1/4 tsp black pepper

1 cayenne pepper, minced

In a large frying pan, heat 4 tbsp olive oil and cayenne over medium heat
After 3 minutes, add tomatoes, basil, parsley, oregano, red wine vinegar, salt and pepper and reduce to low/medium heat
Let simmer for 45 minutes, stirring occasionally
After 45 minutes, add garlic, cook for an additional minute, then remove from heat
Preheat oven to 375 degrees
Pour 1 tbsp oil into the bottom of and 8 X 8 pan so it’s completely covered
Add 1/2 of the pasta evenly, then layer with half the sauce
Ontop of the sauce, add the slices of mozzarella, then top with the spinach
Add the remaining pasta ontop of the spinach, layer the remaining sauce, then top with Parmesan cheese
Cover with foil then bake at 375 degrees for 30 minutes