Spaghetti Lasagne

• 10 ounces brown rice spaghetti (gluten free)
• 1 tablespoon olive oil
• 2 cups carrots (finely chopped)
• 1 cup green beans (finely chopped or broccoli or peas!)
• 1 teaspoon salt
• 1 teaspoon oregano
• 1⁄2 cup parsley (fresh and chopped)
• 1⁄8 teaspoon asafoetida
• 1-2 cup cheese (grated)

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For the Sauce:

• 2 tablespoons olive oil
• 2 red peppers (roasted)
• 3 cups tomatoes (crushed)
• 15 basil leaves
• 2 teaspoons oregano
• 1⁄4 teaspoon asafoetida
• 2 teaspoons sugar
• 3 bay leaves
• 1 1⁄2 teaspoon salt
• 2 teaspoons parsley (dried)

1. Preheat oven to 450F.

2. Boil water in large cooking pot and cook pasta according to package instructions.

3. Place peppers onto a baking tray and drizzle with oil, place in oven and roast for 15 minutes till browned on the outside.

4. Meanwhile, add oil to a pan and add the carrots and greens beans, place lid on top and cook at low heat to soften but don't make soggy.

5. Cut the roasted pepper in half and remove all seeds from the inside and peel skin off the outside.

6. Add peppers, tomato and basil leaves to a blender and blend till smooth.

7. Add olive oil to a pan and pour in the sauce, and the rest of the sauce ingredients, simmer at medium heat to allow flavors to marinate.

8. Once the spaghetti is cooked, drain and rinse with cold water.

9. In your cast iron pan or a baking dish, add 3/4 of your spaghetti, pour a little of the sauce and mix into the spaghetti, next layer the veggies, sauce, cheese then repeat...spaghetti, veggies, sauce and lastly cheese. Sprinkle some mixed Italian dried herbs on top.

10. Bake in the oven for 15 minutes or until the cheese has browned and melted.

11. Sprinkle some joy, say a prayer of gratitude and serve with love.