Equipment: You'll need a deep dish 9"x13" casserole or something comparable in volume.

• 1 1-pound box of lasagna noodles (I use noodles that need to be boiled but no-boil noodles will work well too)
• Kosher salt
• 1/2 cup plus 1 tablespoon olive oil, divided

For The Roasted Veggies:

• 1 pound of carrots peeled and sliced into 1/4-inch rounds
• 2 red bell peppers, seeds and ribs removed, cut into 1-inch dice
• 2 medium yellow onions, peeled and cut into 1-inch dice

For The Tomato Sauce:

• 6 tablespoons olive oil
• 1 tablespoons minced garlic (2 large cloves)
• 1 teaspoons crushed red pepper flakes
• 2 28-ounce cans good quality Italian plum tomatoes (I recommend San Marzano or Organic)
• 1 6-ounce can tomato paste
• 1/2 cup water
• 1½ teaspoons dried basil
• 3-4 cups of shaved broccoli crowns (from 1 or 2 crowns). To shave broccoli, slice the crowns very thinly into small florets and crumbles.

For Assembling The Lasagne:

• 1 pound of shredded mozzarella cheese
• 1 pound of ricotta cheese (reduced fat is fine)
• 2 ounces grated Parmesan cheese - about ⅔ cup - plus more for sprinkling on top (I recommend Parmigiana Reggiano)

Optional Garnish: Lots of chopped fresh basil leaves (adds great flavor!)